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Veggie Ham and Cheese Breakfast Egg Casserole

Make this delicious and easy breakfast veggie ham and cheese egg casserole for brunch or make it ahead for meal prep for the week.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 spray olive oil for greasing
  • 2 cups shredded reduced fat sharp cheddar for gluten-free, check labels
  • 1 tablespoon olive oil
  • 0.33 cup sliced scallions
  • 5 ounces sliced shiitake mushrooms
  • 0.5 cup chopped red bell pepper
  • 7 ounces finely diced lean ham steak
  • 0.75 cup diced tomatoes seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 0.25 cup fat free milk
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Method
 

Preparation Steps
  1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
  2. Place 1 cup of cheese into the baking dish.
  3. Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
  4. In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  5. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Notes

This casserole is perfect for meal prep or feeding a crowd, and freezes well for future use.