6 ounces thinly-sliced deli ham,
torn into quarters
4 whole-wheat English muffins,
split, toasted and halved
4 scallions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the scallions and 1/3 cup cheddar over the casserole.
In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.
Makes 8 Equal Servings
Nutritional Info: Calories 227; Total Fat 8g; Protein 17g; Carb 22.5g
6 Pointsplus, 7 Smartpoints