Delicious Recipes

Ham & Cheese Breakfast Casserole

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using non-fat milk. Gruyère cheese has a delicious, nutty aroma and flavour, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fibre-rich, whole-grain bread instead of white. The results: plenty of flavour, half the calories and one-third the fat of the original.

Makes: 6 servings Active Time: 30 minutes Total Time: 1 ¾ hours

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 cup non-fat milk
• 2 tablespoons Dijon mustard
• 1 teaspoon minced fresh rosemary
• ¼ 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 ½ pound, 4-6 slices)
• 1 cup diced ham steak, (5 ounces)
• ½ cup chopped jarred roasted red peppers
• ¾ cup shredded Gruyère, or Swiss cheese

Preparation

1. Preheat oven to 375°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 & Notes

• 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.
• 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.

Nutrition

Per serving: 286 calories; 10g fat (4g sat , 3g mono); 167mg cholesterol; 23g carbohydrates; 23g protein; 4g fibre; 813mg sodium; 509mg potassium.
Nutrition Bonus: Vitamin A (70% daily value), Folate (37% dv), Calcium (30% dv), Vitamin C (20% dv).
Carbohydrate Servings: 1 ½
Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Find out more at http://www.eatingwell.com/recipes/ham_cheese_breakfast_casserole.html

Cheesy baked eggs with chorizo

Prep time: 5 minutes Cook time: 12 minutes Serves: 6

Ingredients

• 2 tsp tomato purée, (optional)
• 4 tbsp double cream
• 16 thin slices chorizo
• 8 eggs
• 2 tbsp grated cheese, such as gruyere or cheddar
• Buttered toast, to serve

Method

1. Preheat the oven to 230C/gas 8. Mix the tomato puree (if using) with the cream and season with salt, pepper and a pinch of sugar. Spoon half of the cream mixture into the base of four ovenproof cups, bowls or ramekins. Add two slices of chorizo to each dish, then crack two eggs into each, season with a little more salt and pepper, and top the cups with the remaining two slices of chorizo.
2. Spoon over the remaining tomato cream, then sprinkle each portion with the grated cheese. Bake for 9-12 minutes, or until the whites are set and the cheese is bubbling. Serve the eggs on their own or with fingers of buttered toast.

For more recipes please see www.eggs.ie and www.bordbia.ie