Breakfast Casserole

I should tell you.. I got this in my D1 notebook.  Easy breakfast and keeps well!

INGREDIENTS

4   large eggs

4   large egg whites

1 cup  nonfat milk

2 tablespoons  Dijon mustard

1/4 teaspoon of dried italian seasoning

1/4 teaspoon  freshly ground pepper

5 cups  chopped spinach, wilted (see Tip) or 10 ounces f frozen spinach

4 cups  whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)

1 cup  diced ham 

1/2 cup  chopped jarred roasted red peppers or pimentos

3/4 cup  shredded  Swiss cheese

DIRECTIONS

1. Preheat oven to 375 degrees 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:
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.

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.

NUTRITION FACTS

Calories 290, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 167 mg, Sodium 813 mg, Carbohydrate 23 g, Fiber 4 g, Protein 23 g,