How To Make Veggie Ham and Cheese Egg Bake
Start your day with a light and healthy breakfast with this cheese egg bake made with scallions, mushrooms, and spices baked to the desired texture.
Serves:
Ingredients
- olive oil spray
- 2cupssharp cheddar,shredded, reduced-fat
- 1tbspolive oil
- ⅓cupscallions,sliced
- 5ozshiitake mushrooms,sliced
- ½cupred bell pepper,chopped
- 7ozham steak,finely diced, lean
- ¾cuptomatoes,seeded, diced
- 1cupbroccoli florets,finely chopped
- 7eggs,large
- 5egg whites,large
- ¼cupfat-free milk
- ½tspkosher salt
- ¼tspground black pepper
Instructions
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Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with oil.
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Place 1 cup of cheese into the baking dish.
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Heat the oil in a large nonstick skillet over medium heat. Add scallions, mushrooms, and red pepper then sauté until vegetables are tender for about 5 to 6 minutes.
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Add the tomatoes and cook for 2 to 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
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In a large bowl, combine the eggs, egg whites, milk, salt, and pepper then whisk well. Slowly pour over the vegetables in the baking dish and top with the remaining cheese.
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Bake until a knife inserted near the center comes out clean for about 32 to 35 minutes. Let stand for 8 to 10 minutes before cutting into 12 pieces.
Nutrition
- Calories: 154.78kcal
- Fat: 11.12g
- Saturated Fat: 2.94g
- Trans Fat: 0.06g
- Monounsaturated Fat: 6.05g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 2.74g
- Fiber: 0.62g
- Sugar: 1.28g
- Protein: 10.89g
- Cholesterol: 109.61mg
- Sodium: 536.23mg
- Calcium: 66.86mg
- Potassium: 247.64mg
- Iron: 0.87mg
- Vitamin A: 83.39µg
- Vitamin C: 15.29mg
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