Devin's Eggs

Every time we had overnight guests when I was growing up, my mom served a dish called Jenny's Eggs. It was from a recipe she had gotten from my aunt JoAnne for what was basically a crustless quiche. It had a pound of cheese, at least a stick or two of butter, tons of whole eggs, and plenty of ham. It was delicious, but virtually lethal. My mom particularly loved to serve it to company because you prepare the dish the night before, then look like the perfect hostess in the morning when your guests wake up to the smell of the delicious casserole and walk into a spotless kitchen. I, of course, loved the concept, because I also entertain often. But you'd never catch me eating those ingredients these days. So here is my version, aptly renamed Devin's Eggs. If you can't find lean ham steak at your grocery store, go to the deli counter and ask them to slice a 1/4-inch-thick slice of the leanest ham they have. Also try for a low-sodium variety if they have it. Then simply chop 5-1/2 ounces of that into cubes.

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Servings: 6 servings

Ingredients Method Notes

Ingredients

olive oil spray
1-1/2 cups finely chopped red or yellow onion
6 slices whole-wheat bread, cubed (from a light, fluffy loaf, not a dense one; about 70 calories per slice)
5 ounces (about 2 cups) finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat Cheddar
5-1/2 ounces (about 1-1/4 cups) 98% lean ham steak, cut into 1/4-inch cubes
2-1/2 cups egg substitute
1/4 cup fat-free milk
2 teaspoons dry mustard
1/2 teaspoon black pepper
1/8 teaspoon salt

Method

Lightly mist a medium nonstick skillet with spray and place it over medium heat. Put in the onion. Cook until it's tender and the excess liquid has evaporated, about 5 minutes.
Lightly mist an 11 x 7-inch ovenproof glass or ceramic baking dish with spray. Spread half of the bread evenly in the dish to form a layer. Then evenly layer half of the cheese, followed by half of the onion mixture, then half of the ham. Repeat with the remaining ingredients, making sure that they are evenly distributed all the way to the edges of the dish and not mounded in the center.
In a medium bowl, whisk together the egg substitute, milk, mustard, pepper, and salt. Pour the mixture evenly over the layered ingredients in the baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350°F.
Remove the plastic wrap and bake for 40 to 45 minutes, until the egg is set in the center. Remove from the oven and let stand for 5 to 10 minutes. Cut the casserole into 6 pieces and serve immediately.

Notes

Each serving (1/6 casserole) has: 209 calories, 23 g protein, 22 g carbohydrates, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 3 g fiber, 740 mg sodium

You save: 247 calories, 23 g fat, 14 g saturated fat
Traditional version: 456 calories, 22 g protein, 30 g carbohydrates, 27 g fat, 15 g saturated fat, 178 mg cholesterol, fiber N/A, 824 mg sodium