Casserole with ham, cheese and eggs

Ingredients:

• 180 g thinly sliced ​​ham, torn into 4 pieces
• 4 whole grains English muffins, cut in half horizontally, fried and cut in half again
• 1/2 cup sun-dried tomatoes (not in oil), about 14, chopped
• 4 green onions, trimmed and cut into 5cm pieces.
• 2/3 cup grated sharp cheddar, divided
• 4 large eggs
• Protein of 3 large eggs
• 3 cups low-fat milk (2%)
• 1 tbsp Dijon mustard

Preparation:

1. Lightly spray a 2-quart round baking dish with cooking spray. Line the bottom of the dish with muffins and ham, overlapping each other. Top with sun-dried tomatoes, onions, and 1/3 cup cheddar.
2. In a large bowl, whisk together the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the pan with plastic wrap and refrigerate for at least 5 hours, then overnight.
3. Preheat oven to 350°F (175°C). Place the pan on a large rimmed baking sheet; bake until golden brown around the edges and set, about 1 hour. Let rest for 10 minutes and serve.
   
   

   Note

   
   A delicious and filling dish for Sunday brunch. By using low-fat milk instead of cream, we reduce the calorie content of the casserole, but the taste remains the same.