| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Inactive: | 5 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 6 ounces thinly-sliced deli ham, torn into quarters
- 4 whole-wheat English muffins, split, toasted and halved
- 1/2 cup sundried tomatoes not in oil (about 14), sliced
- 4 scallions, trimmed and cut into 2-inch pieces
- 2/3 cup shredded extra-sharp Cheddar, divided
- 4 large eggs
- 3 large egg whites
- 3 cups reduced-fat milk (2 percent)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
- In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
- Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.
Nutrition Facts
| Calories | 227 |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 131 milligrams |
| Sodium | 835 milligrams |
| Carbohydrates | 22.5 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
Reviews
I wish I had read the reviews before making this recipe. I might have avoided the sogginess factor. (I refrigerated overnight–probably 11 hours. Perhaps foodnetwork could amend the recipe for novices? So this was my first breakfast casserole. Like, ever. (I normally cook Japanese and Indian cuisine successfully. I was disappointed in the flavor (lacking and, as I already stated, texture. Mine, too, did not set properly and mostly fell apart upon serving. In retrospect, I have learned to reduce soaking time and add more salt and pepper. I followed the directions exactly and this was my result.
The three star rating accounts for my disappointment (I actually want to rate it one star and my husband’s delight (he, oddly, loved it…but he also had a headache when he ate it.
The three star rating accounts for my disappointment (I actually want to rate it one star and my husband’s delight (he, oddly, loved it…but he also had a headache when he ate it.
This is a great brunch recipe. For a tasty addition try crumbled crispy bacon and finely diced or minced chives as a garnish when it comes out of the oven. It is also fun to serve with toasted slices of 12 grain bread. Fresh peach slices make a nice accompaniment and another layer of flavour.
Made it for Easter and it was horrible. No one liked it. Too many sun dried tomatoes. For some reason it did not set. We cooked for an additional 30 minutes and it still was not as firm as it should be and when cut into portions it was not appetizing. We through the whole thing in the garbage.
this recipe is very good and very tasty
Made this for my family Christmas morning. They loved it! Since we were not going for low-fat I did use regular english muffins, whole milk and slightly more cheese. I did let mine soak overnight (approx. 8 hours and it turned out very fluffy. I would definitely make again using the whole wheat muffins and would recommend thoroughly toasting them first – that seemed to really improve the taste.
@Kneese5th
Of course a breakfast casserole would “work just fine” with texas toast and cream, but that is not the point of this recipe. It’s purpose is to be a healthier alternative to what you mentioned. If you don’t enjoy upping the fiber with English muffins, try thick-sliced whole wheat bread to mimic texas toast. Sogginess can also be avoided by reducing the soaking time in the refrigerator. You could still cut some fat by going up to half-and-half from 2% milk. That will be lower in fat than cream, but still not “low fat” by any means. These adjustments may not make your casserole “healthy”, but it’s a start in the right direction.
Of course a breakfast casserole would “work just fine” with texas toast and cream, but that is not the point of this recipe. It’s purpose is to be a healthier alternative to what you mentioned. If you don’t enjoy upping the fiber with English muffins, try thick-sliced whole wheat bread to mimic texas toast. Sogginess can also be avoided by reducing the soaking time in the refrigerator. You could still cut some fat by going up to half-and-half from 2% milk. That will be lower in fat than cream, but still not “low fat” by any means. These adjustments may not make your casserole “healthy”, but it’s a start in the right direction.
That being said… this recipe was not as rich as a typical breakfast casserole, but I was expecting that considering the ingredient swaps. I noticed from the recipe that the liquid to bread ratio was fairly high, so I refrigerated for just 3 hrs. I added some parmesan, just because I thought it sounded good.
I love breakfast casseroles and have made several. This is definitely the worst one i have ever tasted. We could definitely tell the difference with using 2% milk over cream. The whole wheat english muffins tasted awful and soggy. I have made another casserole with texas toast and it worked just fine.