Healthy New Year’s Brunch Recipe: Ham & Cheese Casserole

There's no need to postpone making better food choices until January 2nd when you can start eating better today, so if you're ready to ring in a healthier New Year from the get-go, this delicious Ham & Cheese Casserole by Eating Well will not disappoint.

Perfect for your first breakfast or brunch of 2014, this update on a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. And, since Gruyere cheese has an enjoyable, nutty aroma and flavor, a relatively small amount in this recipe will still make an impact. To finish the makeover, use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

Servings: 6 servings
Prep: 30 mins
Total: 1 hr 45 mins

INGREDIENTS

• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 2 tablespoons Dijon mustard
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon freshly ground pepper
• 5 cups chopped spinach, wilted (see Tip)
• 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 1 cup diced ham steak, (5 ounces)
• 1/2 cup chopped jarred roasted red peppers
• 3/4 cup shredded Gruyere, or Swiss cheese

DIRECTIONS

• 1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
• 2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
• 3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips:
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

MAKE AHEAD TIP: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

NUTRITION FACTS
Calories 286, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 167 mg, Sodium 813 mg, Carbohydrate 23 g, Fiber 4 g, Protein 23 g, Potassium 509 mg. Daily Values: Vitamin A 70%, Vitamin C 20%, Calcium 30%. Exchanges: Starch 1, Vegetable 1, Medium-Fat Meat 2.

Percent Daily Values are based on a 2,000 calorie diet