Florentine Brunch Casserole

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

Non-stick cooking spray
4 cups cubed French or Italian bread, cut into 1-inch pieces
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 cup chopped onion
1/2 cup chopped Canadian bacon or lean ham
2 cups shredded 2% milk sharp cheddar cheese
8 large eggs
2 cups skim milk
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1/2 cup reduced fat sour cream (optional)

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Coat a 13x9x2-inch baking dish with cooking spray. Layer bread pieces, spinach, onion, ham and cheese in casserole dish.
3. In a large bowl, beat together eggs, milk, thyme, salt, mustard and nutmeg; blend well. Slowly pour egg mixture into baking dish.
4. Bake immediately, or cover and refrigerate overnight. Remove cover before baking. Bake until casserole is golden, puffy and center reaches 160°F (71.1°C), about 25 to 30 minutes.
5. Remove from oven; let stand 5 minutes before serving. Top each serving with sour cream, if desired.

Makes 7 servings.

Nutritional Information Per Serving (1/7 of recipe): Calories: 315; Total Fat: 3g; Cholesterol: 271mg; Total Carbs: 20g; Fiber: 3g; Protein: 552g; Sodium: 886mg.

Recipe and photograph courtesy of the American Egg Board.