Potato Bread Casserole With Spinach and Ham |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Leaner ingredients trim some of the fat from the classic strata. It a delicious dish to serve for breakfast or brunch, and even makes a terrific lunch or dinner! If you can't find potato bread at your market, substitute any dense white bread. Ingredients:
2 cups cubed potato bread (about 3 slices) |
1 1/2 cups cubed lean ham |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed of excess water |
1 cup shredded reduced-fat cheddar cheese |
1 italian plum tomato, thinly sliced |
1 cup egg substitute (equivalent of 4 eggs) |
2 eggs |
1 1/2 cups nonfat milk |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Generously spray a 2 quart, 8-inch square baking dish with vegetable oil spray.
3. Place bread cubes in the bottom of the prepared pan.
4. Scatter ham cubes over bread and layer on the spinach. Sprinkle cheese over spinach. Arrange tomatoes slices over cheese.
5. In a medium bowl, whisk together the egg substitute, eggs, milk, mustard, salt and pepper.
6. Pour egg mixture over layered bread casserole. Bake for 1 hour or until center is set.
7. Allow to cool for 5 to 10 minutes before cutting into squares to serve.
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