Who doesn't love ham and cheese?! With the weather cooling down some, I've been getting a little more guilt-free use out of my oven. Organic eggs, fat-free milk, leftover ham, green pepper from the garden, and reduced fat cheddar cheese are used to make this tasty breakfast casserole. It has a delicious crescent roll base that just puts it over the top! It's perfect for company or a lazy weekend and ready in less than an hour. Oh, and it's even better cold! Happy Friday!
Yields 12 servings
- 1 can reduced fat crescent rolls (optional)
- 6 oz reduced fat shredded cheddar cheese
- 1 c cooked ham, chopped
- 1 tbsp avocado oil
- 1 medium green bell pepper, chopped
- 1/4 c onion, diced
- 2 garlic cloves, finely minced
- 8 large eggs, well-beaten
- 1/2 c fat-free milk
- Salt, to taste
- Pepper, to taste
Preheat oven to 375 degrees.
Lightly grease a 9 x 13-inch baking dish. Roll out the crescent rolls and lay them in the bottom of the prepared pan, pressing down gently and sealing the seams together.
Evenly sprinkle the cheddar cheese on top. Add the cooked ham.
Heat the avocado oil in a skillet over medium heat. Add the green pepper and onions, and cook for 5 minutes. Add the garlic, and cook for 1 minute longer. Pour the vegetable mixture evenly over the ham and cheese in the baking dish.
In a large bowl, whisk together the egg and milk. Season with salt and pepper. Pour the egg mixture gently over all.
Bake in a preheated oven for 30 to 35 minutes, or until the center is set. Allow it to cool for 5 minutes before serving. Store covered in the refrigerator.