
Ham & Egg Casserole

HEAT oven to 350°F. BEAT eggs in large bowl until blended. ADD ricotta cheese, flour and baking powder; MIX well. STIR IN Italian cheese, ham and green onions. POUR in greased 13 x 9-inch glass baking dish.
BAKE in 350°F oven until puffed, golden and knife inserted near center comes out clean, 40 to 50 minutes. LET STAND 5 minutes.
large EGGS |
12
|
ricotta cheese or cottage cheese (15 oz.) |
1 carton
|
all-purpose flour |
1/2 cup
|
baking powder |
1 tsp.
|
shredded Italian cheese blend (8 oz.) |
2 cups
|
chopped cooked ham (8 oz.) |
2 cups
|
minced green onions |
1/4 cup
|
To make ahead of time, assemble the casserole, cover tightly with aluminum foil and refrigerate overnight. Uncover and bring to room temperature before baking.
This recipe is an excellent source of choline and protein.
Calories | 242 |
Total fat | 15 g |
Saturated fat | 7 g |
Polyunsaturated fat | 1 g |
Monounsaturated fat | 2 g |
Cholesterol | 227 mg |
Sodium | 454 mg |
Carbohydrates | 7 g |
Fiber | 0 g |
Sugar | 1 g |
Protein | 19 g |
Vitamin A | 81 mcg |
Vitamin D | 1 mcg |
Folate | 34 mcg |
Choline | 147 mg |
Calcium | 327 mg |
Iron | 1 mg |
Potassium | 128 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.