Cheddar, Ham and Egg Casserole

Ingredients

• 6 ounces thinly- deli ham 
• 1 tablespoon dijon mustard 
• 3 large egg whites 
• 4 large eggs 
• 4  muffins whole-wheat split english toasted halved
• 8 servings kosher salt and pepper black freshly ground
• 3 cups milk reduced-fat 2 percent
• 4  scallions trimmed cut into 2-inch pieces
• 0.7 cup cheddar shredded extra-sharp divided
• 0.5 cup sundried tomatoes not sliced in oil 14

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• casserole dish

Directions

1. 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.
2. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
3. In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper.
4. 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.
5. Preheat the oven to 350 degrees F.
6. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour.
7. Let stand 10 minutes before serving.