HAM AND CHEESE
BREAKFAST CASSEROLE
It is a keeper recipe. This basic country ham and Cheddar cheese casserole is flexible. You can use whatever low-carb bread you have on hand - even chaffles, if you like. I now have a chaffle maker that makes four at a time - more convenient. I have to keep the sandwich chaffles coming for my husband who loves them. He has lost 18 lbs and is feeling so much better. We low-carb and as well simply cut out gluten completely, which means no regular bread products in the house.
If you like you can prepare the Jiffy bread the day before and the next morning assemble the casserole. Keep leftovers in the fridge. The flavors will only deepen overnight.
INGREDIENTS:
My Jiffy Bread (Click for recipe)
Egg Mixture:
8 large eggs
1 cup heavy cream (250 mL)
1 cup water (250 mL)
1 tsp dried parsley (5 mL)
1/2
tsp salt (2 mL)
1/2
tsp black pepper (2 mL)
Filling:
1 cup diced onion (250 mL)
1 cup diced ham (250 mL)
11/2 cups shredded Cheddar cheese, divided (375
mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Grease 9 x 13-inch (23 x 33 cm) baking
dish.
Jiffy Bread: Prepare Jiffy Bread as directed. Slice each quadrant into two slices and toast
the slices of bread in a pop-up toaster and then cut into cubes.
Egg Mixture: In large bowl, whisk eggs and stir in heavy
cream, water, parsley, salt and black pepper.
Filling: In frying pan in a little olive oil or butter
sauté onion until softened.
Place 3/4 of the bread cubes in the bottom of the prepared
baking dish. Top with diced ham, sautéed
onion and 1 cup (250 mL) of Cheddar cheese.
Pour egg mixture over top. Make
sure the egg soaks into the bread and press remaining bread cubes on top
ensuring they are soaked in the egg mixture.
Sprinkle with remaining Cheddar cheese.
Bake 40 minutes or until the center is set and top is golden brown. Let cool 10 minutes before serving.
Yield: 9 servings
1
serving
286.3
calories
14.4
g protein
22.3
g fat
1.3 g fiber
5.2
g net carbs