Veggie Ham Egg and Cheese Bake

We love this easy and delicious brunch recipe to serve a hungry family, a large gathering or to heat up for a yummy weeknight meal! This bariatric friendly meal has one full serving of your highest quality protein and one full serving of colorful antioxidant rich vegetables! Eat up in good health and good taste!


Olive oil spray
2 cups shredded reduced fat sharp cheddar (for gf, check labels)
1 tbsp olive oil
1/3 cup sliced scallions
5 oz sliced shiitake mushrooms
1/2 cup chopped red bell pepper
7 oz finely diced lean ham steak
3/4 cup diced tomatoes, seeded
1 cup finely chopped broccoli florets
7 large whole eggs
5 large egg whites
1/4 cup fat free milk
1/2 tsp kosher salt
1/4 tsp ground black pepper


*Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
*Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add the ham and broccoli and remove from heat. *Spread evenly over the cheese mixture.
*In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
*Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.


Servings: 12, Size: 1 square
Calories: 152
Protein: 14 grams
Carb: 5 grams
Fat: 8 grams

This Recipe was originally published by SkinnyTaste.com