Low Fat Egg And Ham Breakfast Casserole Recipes

HAM AND EGG BREAKFAST CASSEROLES

Steps:

• In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13x9-in. baking dishes. , In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture., Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.,

LOW FAT EGG AND HAM BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Spray 9 x 13 baking dish with cooking spray.
• Place hash brown potatoes on bottom of baking dish. Sprinkle remaining onion powder, salt and pepper on potatoes.
• Pour egg mixture on top of potatoes.
• Evenly spread diced ham on top of eggs.
• Evenly spread cheese on top of egg mixture.
• Bake for 60 minutes or until knife comes out clean.

SKINNY HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

LOW FAT BREAKFAST CASSEROLE

Steps:

• Sute onion and pepper in oil until beginning to soften. Add sausage, and, when the sausage is beginning to brown, add the ham. Saute for several minutes more.
• Spray a casserole with non-stick spray, and layer 1/2 of the pepper/onion/meat mix in the bottom of the casserole. Top with 1/2 cup of the baking mix (low-fat bisquik) and 1/2 cup of cheese.
• Cover the cheese layer with the remaining pepper/onion/meat mix, and top with the remaining baking mix and cheese.
• In a large bowl, mix the egg substitute, milk, and spices. Pour the egg mixture over the layers in the casserole, and, with a knife, mix the casserole layers slightly to let the egg mixture penetrate all. At this point, the casserole can be covered to sit in the fridge overnight, or it can be baked immediately. (I prefer to let it sit; the flavors meld and improve).
• To bake: Preheat oven to 350 F and bake for 30-45 minutes, until set in the middle. Let cool before serving.