Friday recipe: breakfast casserole for Mom

May 9, 2014 —

As we continue celebrating National Osteoporosis Month, here’s a great recipe to serve your mom (and yourself) this Mother’s Day. The cheese, milk and spinach provide bone-building calcium.  You could replace the ham steak with leftover cooked chicken or turkey, or leave the meat out entirely if you prefer vegetarian.

Photo: EatingWell.com

Photo: EatingWell.com

Breakfast casserole for Mom

  • 4 large eggs
  • 4 large egg whites
  • 1 cup nonfat milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 5 cups chopped spinach, wilted (see below)
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
  • 1 cup diced ham steak (5 ounces)
  • 1/2 cup chopped jarred roasted red peppers
  • 3/4 cup shredded Gruyère or Swiss cheese

To wilt the spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on high until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

Preheat oven to 375 degrees. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.

Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the casserole has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.


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