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Country Ham Breakfast Casserole
This veggie packed casserole make tasty use of leftover ham.
1/2 cup low fat milk
3/4 cup fat free egg substitute
3/4 cup shredded low fat cheddar cheese
1 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalk medium</span> celery stalk, diced
1 cup pieces or slices button mushrooms
3 oz lean ham, diced or chopped
3 <span class="measurestring" title="medium (4-1/8" long)">medium</span> spring onions, green & white parts chopped
1 plum roma tomato, sliced
1/2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red or green bell pepper, diced
3 slices reduced calorie wheat bread
1/4 cup dried bread crumbs
In a 9x9" glass dish, layer bread, 1/2 cup of the cheese, ham, mushrooms, pepper, celery, tomato and scallions. Sprinkle with remaining cheese.
Mix milk and egg substitute together and pour over top. Top with bread crumbs.
Refrigerate 4 to 6 hours or overnight.
Preheat oven to 350 °F (175 °C).
Bake for 45 to 60 minutes, or until knife inserted in center comes out clean.
Slice into four pieces and serve.
in 1 serving of Country Ham Breakfast Casserole.
, 36% carbs, 38% protein.
Calorie Counter 100% Free
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