Cheddar, Ham and Egg Casserole

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyMedium
Cooking spray
6 ounces thinly-sliced deli ham, torn into quarters
4 whole-wheat English muffins, split, toasted and halved
1/2 cup sundried tomatoes not in oil (about 14), sliced
4 spring onions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, spring onions and 1/3 cup cheddar over the casserole.

In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.

Preheat the oven to 175°C. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

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