Ham and Cheese Casserole
Serving Size / Yield
- For the Casserole
- 1 C. Canadian bacon diced
- ½ C. Canadian bacon for garnish
- ¼ C. green onion diced
- 4 oz. mushrooms diced roughly
- 1 T. olive oil
- 7 Lg. eggs
- 5 Lg. egg whites
- 1 C. Colby Jack cheese for topping
- For the Cheese Sauce
- 2 T. unsalted butter
- 2 T. whole wheat flour
- 1 tsp. kosher salt
- 1/8 tsp fresh ground black pepper
- 2 C. 2% milk at room temperature
- ½ C. shredded sharp cheddar cheese
- ½ C. shredded mozzarella cheese
Preheat oven at 350°F.
In a small saucepan over medium high heat melt the butter. Stir the flour, salt, and pepper into the melted butter and cook for one minute. Slowly whisk in the milk and cook until the sauce is smooth and thickened, about 3-5 minutes. Then add in the cheese and stir until melted, then remove from the heat. Set aside.
In a large bowl whisk the eggs and the whites together. Heat the oil in a large sauce pan over medium high heat. Sauté the mushrooms, green onion, and Canadian bacon for 3-5 minutes.
Stir in the eggs and cook them just until set, stir often.
Fold the cheese sauce into the egg mixture until everything is coated. Transfer the casserole into a casserole dish coated with cooking spray. Top the casserole with Canadian bacon rounds and cover the top of the casserole with the garnish cheese. Bake for 30 minutes.