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Ham and Veggie Breakfast Bake
Recipes
Ham and Veggie Breakfast Bake
6 servings
50 minutes total (Active 30 minutes)

Ingredients

  • ½ green bell pepper
  • 2 oz lower-sodium ham slices
  • 1 medium potato
  • Cooking spray
  • 1 cup sliced fresh white mushrooms
  • ½ cup diced fresh yellow onions
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups egg substitute
  • 1 cup low-sodium chicken broth
  • 2 oz shredded reduced-fat cheddar cheese
  • 2 tablespoons cornstarch
  • 1 tablespoon dried chives
  • 3 tablespoons nonfat plain Greek yogurt
  • 6 wheat wraps

Steps

    1. Chop bell pepper (½ cup) and ham. Grate potato (1 cup).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Coat potato with spray; spread in single layer in pan; cook 4–5 minutes, stirring occasionally, until browned. Stir in peppers, ham, mushrooms, onions, and ½ teaspoon salt; cook and stir 3–4 minutes until tender. Remove pan from heat.
    3. Preheat oven to 400°F. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Place egg substitute in pan; cook and stir 3–4 minutes until eggs are set. Remove pan from heat.
    4. Bring broth to a simmer in small saucepan. Combine cheese, cornstarch, chives, and remaining ½ teaspoon salt; whisk into broth until smooth. Remove pan from heat; add yogurt and whisk to blend. Place ¼ cup sauce in 9-inch square baking dish.
    5. Divide eggs and vegetable mixture down centers of wraps, then roll up to seal; arrange seam-side down in baking dish. Top evenly with remaining sauce; bake 15–18 minutes until hot and bubbly. Serve.

Amount per ⅙ recipe serving: Calories 300, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 15mg, Sodium 740mg, Total Carb 36g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 25%, Iron 15%, Potassium 10%