This Low Calorie Ham and Potato Breakfast Casserole is just 284 calories and has 20.7g of protein! I love making this healthy ham Strada the night before. I cover it with foil and let it marinate, then bake it the next day. But you can also bake it right away, I have supplied you with directions for cooking now, or cooking tomorrow morning.
Ingredients You’ll Need:
- 2 russet potatoes
- Olive oil spray
- 3 cups cooked ham
- 1 cup cubed bread
- 1 cup shredded sharp cheddar cheese
- 9 large eggs
- 2 cups unsweetened almond milk
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Low Calorie Ham and Potato Breakfast Casserole
Healthy Ham and Potato Breakfast Casserole Meal Prep and Storage
Meal Prep: You can make the casserole ahead of time and bake, or store to bake later. Simply bake and cool, and cover. Then store (baked or unbaked) for later.
Storage: Will hold in the fridge for 5 days or the freezer for a month.
Reheating: If stored unbaked, bake according to the directions below (thaw out first if frozen). Or to reheat leftovers or pre-cooked, cover with foil and add to a 350 degree oven for 20-30 minutes until warmed through.
Low Calorie Ham and Potato Breakfast Casserole
More Yummy Low Calorie Recipes:
Low Calorie Ham and Potato Breakfast Casserole
Equipment
- 3 quart baking dish (or 9×13)
Ingredients
- 2 russet potatoes cubed
- Olive oil spray
- 3 cups cooked ham cubed
- 1 cup cubed bread see notes
- 1 cup shredded sharp cheddar cheese divided
- 9 large eggs
- 2 cups unsweetened almond milk
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Lower Calorie Bread Options:
Instructions
- Add the potatoes to a microwave safe bowl and microwave for 2 minutes to get them mostly cooked.
- Meanwhile, spray a 3 quart baking dish with olive oil.
- Layer the casserole: Add the potatoes to the prepared baking dish, top with 1/4 cup cheese, add the ham and top with 1/4 cup cheese, and finally add the bread.
- In a medium bowl, combine the eggs, milk, mustard, garlic powder, salt and pepper, whisk well.
- Pour the eggs over the casserole, and then top with the remaining 1/2 cup cheese.
- Cover with foil.
- Cooking Now: Preheat the oven to 375 degrees. Bake the casserole, covered with foil for 30 minutes. Remove foil and bake an additional 15 minutes until golden brown.
- Cooking Tomorrow: Add to the fridge, the tomorrow preheat the oven to 375 degrees. Bake the casserole, covered with foil for 35 minutes. Remove foil and bake an additional 15 minutes until golden brown. (it needs 5 more minutes as it's chilled)
- Scoop, or cut and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Potato and Ham Casseroles
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share this Healthy Ham and Potato Breakfast Casserole:
Article History:
- Originally written and published December 18, 2022 by Audrey Johns
- Updated on May 4, 2023 by Audrey Johns
- Updated on September 19, 2023 by Audrey Johns