Ham and Cheese Breakfast Casserole



  • 1 cup liquid egg substitute
  • 4 large egg whites
  • 6 slices low calorie, high fiber bread (I used Sara Lee Delightful), cut into small, bite sized cubes
  • 1 cup diced lean ham
  • 1/2 cup tomatoes, chopped
  • 1 cup shredded light Swiss cheese
  • 5 cups chopped spinach, wilted
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup green onions, chopped
  • 1 cup fat free buttermilk
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 375°F.
  2. Spray a 7-by-11-inch glass baking dish or a 2-quart casserole with non-fat cooking spray.
  3. In a large bowl, egg substitute, egg whites and buttermilk. Add mustard, paprika, salt and pepper; whisk to combine.
  4. In another large bowl, toss tomatoes, spinach, bread, ham, parsley, green onions and roasted red peppers.
  5. Add the egg mixture and toss well to coat.
  6. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  7. Bake until the casserole has set, 40 to 45 minutes.
  8. Uncover, sprinkle with cheese and continue baking until the casserole is puffed and golden on top, 15 to 20 minutes more.
  9. Remove from oven and cool for 15 to 20 minutes before serving. Cut into 6 equally sized pieces.


One Response
  1. Moana 11 years ago

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.