This Lighter Ham and Cheese Breakfast 'Casserole' is an (egg) crackingly ooey-gooey-cheesy-meaty way to start the day. By using reduced fat and lighter ingredients I've created a prep-ahead breakfast that's a tasty, protein filled way to keep you full right up until lunch.
180gWhite Danish Bread - Each slice is roughly 25g
200gSliced Ham
125gLight Mozzarella
100g50% Reduced Fat Cheddar Cheese
4Egg
400mlSkimmed Milk
1tbspSea Salt Flakes
Instructions
Cube 180g White Danish Bread – 16 or so chunks per slice and set aside.
Cut 200g Sliced Ham into small pieces – maybe 1/2cm squared-ish. Set aside.
Shred 125g Light Mozzarella into small pieces. Set aside.
Grate 100g 50% Reduced Fat Cheddar – I went fine grated but coarse would also work. Set aside.
Line a 25x25cm baking dish.
Add half of the bread cubes to the dish and spread into an even layer.
Scatter over half of the ham.
Add all of the mozzarella in one layer then about one third of the grated cheddar.
Continue to layer the remaining bread and then ham.
Whisk 4 Eggs, 400ml Skimmed Milk and 1 tbsp Sea Salt Flakes together then slowly pour the mix over the dish.
If you have time at this point, leave the dish aside for a little while to let the milk/egg mix soak right into the bread. If not, no real harm.
Preheat the oven to 180c or equivalent.
Top with remaining grated cheddar and bake for 50 minutes.
Serve straight away or leave to cool entirely and refrigerate overnight. Slice into portions and reheat for a couple of minutes per portion in the microwave.
Notes
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger dish will take longer to cook and a smaller one will take less.