Barb Boose Publications Director, Marketing and Communications May 9, 2014Friday recipe: breakfast casserole for Mom 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.comBreakfast casserole for Mom 4 large eggs4 large egg whites1 cup nonfat milk2 tablespoons Dijon mustard1 teaspoon minced fresh rosemary1/4 teaspoon freshly ground pepper5 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 peppers3/4 cup shredded Gruyère or Swiss cheeseTo 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. Leave a Reply Cancel replyYou must be logged in to post a comment.