I fixed this casserole for a breakfast birthday celebration when my daughter was part of a year-round swim team in Davis, California. I had a few different casseroles. This one was a favorite. You can substitute the meat with a different variety. But, given I was feeding high school, college bound competitive swimmers, I went with crumbled bacon! The recipe calls for ham - and honestly, I am not a fan of green peppers in my eggs, so I believe I omitted those.
Here is the original recipe ... make it your own! And .... Happy Holidays!
Ham, 96% fat free & DICED - 16 oz.
Bread, white, commercially prepared - 24 oz.
ReddiEgg Real Egg Product _ 1 - 1/2 c,
Milk, low-fat, 1 % - 2 cups
Mustard, dried, - 1 tsp
Cheese, low fat, cheddar or colby, shredded - 2 c.
Green Peppers, diced - 1/2 c.
Onions, raw, diced - 1 c.
Mushrooms, raw, sliced - 1 c.
Coat 8 x 11 or 9 x 13 pan with nonstick cooking spray. Place bread on bottom to cover. Place meat on bread. Mix egg product, milk and dry mustard. Pour over bread and meat. Add veggies. Top with cheese. Cover and refrigerate overnight. Cook for 45 minutes at 350 degrees.
Makes 12 servings
Calories - 270
Fat - 5.5 grams
Cholesterol - 25 mg