Cheesy Ham and Egg Breakfast Casserole
Spring Mix and Tomato Salad
- 1 (5-oz) pkg cheese and garlic croutons
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (16-oz) pkg cubed ham
- 2½ cups half and half
- 10 large eggs
- Sprinkle croutons in a lightly greased 13- x 9-inch baking dish. Top with both cheeses and ham.
- Whisk together half-and-half and eggs in a bowl. Sprinkle with pepper, if desired. Slowly pour over ham in dish. Cover, and chill overnight.
- Preheat oven to 350°F. Let casserole stand at room temperature 30 minutes.
- Bake 35 to 45 minutes or until center is puffed and set. Let stand 10 minutes before serving.
- 2 (5-oz) pkg spring mix
- 1 cup halved grape tomatoes
- ⅓ cup olive oil vinaigrette
- Toss together all ingredients in a large bowl.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
27 |
4 |
31 |
| Sat. Fat (g) |
12 |
1 |
13 |
| Protein (g) |
26 |
1 |
27 |
| Carb (g) |
13 |
5 |
18 |
| Fiber (g) |
0 |
1 |
1 |
