Cheddar Ham and Egg Casserole
Ingredients
- Nonstick cooking spray
- 6 ounces thinly-sliced deli ham, torn into quarters
- 4 whole-wheat English muffins, split, toasted and halved
- 1/2 cup sundried tomatoes not in oil (about 14), sliced
- 4 scallions, trimmed and cut into 2-inch pieces
- 2/3 cup shredded extra-sharp Cheddar, divided
- 4 large eggs
- 3 large egg whites
- 3 cups reduced-fat milk (2 percent)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
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