Thursday, January 11, 2018

HAM AND CHEESE PUFF BREAKFAST CASSEROLE





HAM AND CHEESE PUFF BREAKFAST CASSEROLE
I have to say I really, really liked this breakfast – even cold! The beauty of this easy and quick recipe is that you can use any cooked meat in place of the cooked ham.

3 tbsp unsalted butter (45 mL)
1 cup whipping cream and water (250 mL)
  mixture
11/cups Gluten-Free Bake Mix 2, OR (300 mL)
  use 1 cup almond flour and 1/cup coconut flour
5 eggs
1 tsp dried parsley (5 mL)
1/2   tsp salt (2 mL)
1 cup diced, cooked ham (250 mL)
2 cups grated Mozzarella cheese (500 mL)

Preheat the oven to 425°F (220°C).  In 9 x 13-inch (23 x 33 cm) dish, place butter and put the dish in the oven 5 to 10 minutes or until the butter has melted.  Spread to cover entire dish, by tilting the dish.

In food processor, process cream-and-water mixture, Gluten-Free Bake Mix 2, eggs, parsley and salt.  Pour batter over the buttered dish and swirl the butter into the batter  Sprinkle with ham and Mozzarella cheese.  Bake 20 minutes or until puffed up and cheese is golden brown.  Cool slightly and serve with sliced avocado or fried tomato on the side.

Yield:  8 servings
1 serving
377.7 calories
17.6 g protein
31.3 g fat
0 g fiber
5.7 g net carbs