VEGGIE HAM EGG AND CHEESE BAKE
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 squares
Ingredients
- Olive Oil
- 2 cups Shredded Reduced Fat Sharp Cheddar
- 1 tbsp Olive Oil
- 1/3 cup Sliced Scallion
- 5 oz Sliced Shiitake Mushrooms
- 1/2 cup Chopped Red Bell Pepper
- 7 oz Finley Diced Lean Ham Steak
- 3/4 cup Diced Tomatoes Seeded
- 1 cup Finley Shopped Broccoli Florets
- 7 Large Eggs
- 5 Large Egg Whites
- 1/4 cup Fat Free Milk
- 1/2 tsp Kosher Salt
- 1/3 tsp Ground Black Pepper
Instructions
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Preheat the oven to 375°F. Spray a 9 x 13 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 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.
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Spread evenly over the cheese mixture.
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In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well.
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Slowly pour over the vegetables in the baking dish and top with remaining cheese.
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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.
