Veggie Ham Egg and Cheese Bake

For an easy brunch recipe to serve for a large gathering, try this wonderful savory egg dish; made with part whole eggs, part whites, mushrooms, broccoli, bell peppers, scallions, tomatoes, ham and cheese.

You can modify this however you wish – swap the ham for lean sausage or leave it out. Swap the cheddar for mozzarella or leave it out for dairy-free. As for the vegetables, use whatever you prefer, no rules here!

My sister in law Denise recently made something very similar to this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine, plus I swapped some of the eggs for egg whites, added a lot more veggies and use reduced fat cheese. This turned out wonderful, and you can prep it ahead and bake when your guests arrive. Enjoy!

Veggie Ham Egg and Cheese Bake
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 square  • Old Points: 4 pts • Points+: 4 pts
Calories: 152 • Fat: 8 g • Carb: 5 g • Fiber:1 g • Protein: 14 g • Sugar: 1 g
Sodium:  385 mg • Cholesterol: 102 mg

Ingredients:

  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar (for gf, check labels)
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes, seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

Place 1 cup of cheese into the baking dish.

Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute 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.

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.

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.

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