As we begin the New Year it seems that everyone is making resolutions. Mine is to get more fruits and vegetables into my children. We do really good at dinner time. We usually have at least one or two vegetable sides plus a spinach salad with all kinds of vegetables. It is breakfast and dinner where we fall down. So, this year I pledge to put more fruits and vegetables in lunch and breakfasts.
This isn’t a “healthy” recipe but it helps us get one more vegetable serving in. This recipe is adapted from one in Applehood and Motherpie: Handpicked Recipes from Upstate New York published by The Junior League of Rochester.
We all love this casserole and it’s one of our families favorites. I usually serve it on holiday mornings like Christmas and Easter when I want something to just pop in the oven without having to think about fussing over breakfast. I decided to make one for the COLD Sunday morning we were having to jump start our conversation on fruits and vegetables with breakfasts and lunches.
Both children were receptive to more fruits and vegetables and had both noticed that the fruit bowl on the counter had been stocked a bit differently lately with more choices than the usual apples or oranges.
- 1 lb. ham steak- fully cooked, cut into 1/2 cubes
- 1 1/2 cups broccoli florets, steamed until tender crisp
- 8 oz sharp cheddar cheese, shredded
- 6 eggs
- 3 cups fat-free 1/2 and 1/2
- 1 tsp salt
- 1 tsp black pepper
- 2 (5 oz) bags large garlic croutons
- In a non-stick sprayed 9×9 casserole dish spread one bag of croutons over the bottom.
- On top of the croutons layer 1/2 of the cheese, then 1/2 of the broccoli, then all of the ham. Then layer the remaining broccoli over the ham followed by the rest of the cheese and then the remaining bag of croutons.
- Beat eggs, 1/2 and 1/2, salt and pepper in a large bowl until completely combined. Gently pour the egg mixture over the the entire casserole allowing the egg mixture to seep into all the open spaces.
- Cover the casserole dish completely with plastic wrap and place in the refrigerator overnight or for at least 2 hours.
- To bake: Preheat oven to 350 degrees. Remove plastic wrap from casserole dish and bake until puffy and browned about 1 hour. Let sit 3-5 minutes before cutting.