Ham and Egg Casserole

Ham and Egg Casserole

[Total: 167 Average: 4.8]

Ham and Egg Casserole

Hello friends, welcome to Smooth Recipe. This is a fairly typical ham and egg Casserole bake, except for the addition of the zucchini & mushrooms.

They can easily take the place of the more typical potatoes, which have undoubtedly more calories.

Ingredients for Ham and Egg Casserole

  • 2 tablespoons (28 g) of unsalted butter, melted
  • 1 pound (455 g) of low fat Monterey Jack cheese, shredded
  • 2 1/2 cups (570 ml) of egg substitute, beaten
  • 2 tablespoons (16 g) of all purpose flour
  • 16 ounces (455 g) of fat-free cottage cheese
  • 2 cups (300 g) of ham, cubed
  • 1/8 teaspoon of Tabasco sauce
  • 1 teaspoon of baking powder
  • 1 cup (120 g) of zucchini, shredded
  • 8 ounces (225 g) of  sliced mushrooms
  • 1 cup (150 g) of chopped red bell pepper

Mushroom Risotto

How to Make Ham and Egg Casserole

Starting it by preheat oven to 400°F (200°C, or on gas mark 6). Now, put butter in 9-inch (24 cm) pan and melt in the oven. After that, combine all the other ingredients and put it in pan. Now, bake at 400°F (200°C, or on gas mark 6) for 15-16 minutes and then at 350°F (180°C, or on gas mark 4) degrees for 15-20 minutes more.

Chicken Soup Recipe

6 SERVINGS

Each with 413 Calories (51% from Protein, 39% from Fat, 10% from Carb);

  • 52 g of Protein;
  • 18 g of Total Fat;
  • 8 g of Unsaturated Fat;
  • 6 g of Monounsaturated Fat;
  • 3 g of Polyunsaturated Fat;
  • 10 g of Carb;
  • 1 g of Fiber;
  • 5 g of Sugar;
  • 764 mg of Phosphorus;
  • 471 mg of Calcium;
  • 1540 mg of Sodium;
  • 853 mg of Potassium;
  • 1503 of IU Vitamin A;
  • 85 mg of ATE Vitamin E;
  • 52 mg of Vitamin C;
  • 49 mg of Cholesterol

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