- Prep Time:
- 15 min
- Cook Time:
- 35 min
- 2 slices whole-grain bread
- 1 1/2 cups (375 mL) chopped cooked broccoli
- 1/2 cup (125 mL) shredded light old Cheddar or Swiss cheese
- 1/4 cup (60 mL) chopped lean ham
- 2 tbsp (30 mL) chopped fresh parsley
- 3/4 cup (175 mL) skim milk
- 3 eggs
- 1 tsp (5 mL) Dijon mustard
- Pinch fresh ground black pepper
Using a serrated knife, cut bread into 1 cm (1/2 inch) cubes and place in large bowl. Add broccoli, cheese, ham and parsley and mix. Divide among four 250 mL (1 cup) ovenproof ramekins, or bowls, and place on a small baking sheet.
In another bowl, whisk together milk, eggs, mustard and pepper until well combined. Gently pour over top of each bread mixture; press down gently with a fork so the bread absorbs the egg mixture. Let stand for 15 minutes or alternatively, cover and refrigerate for up to 12 hours.
Bake in preheated 190°C (375°F) oven for about 35 minutes or until puffed and edges are golden, and a knife inserted in centre comes out clean. Use a digital food thermometer to check that eggs have reached an internal temperature of 74°C (165°F).
Get your mini chefs into the kitchen. They can help tear the bread into pieces with their hands, grate the cheese, whisk the egg mixture and pour it over the bread cubes.
Mix up your veggies. Swap out the broccoli for cauliflower, red sweet peppers or mushrooms.
If you don't have small ramekins you can use a small baking dish.
Slash your sodium by using lower sodium ham. Want to make this recipe vegetarian? Just leave out the ham.