My sister, Carri serves this casserole at their annual 4th of July breakfast. Never any leftovers!
Oven Egg with Ham and Swiss Chard Breakfast Casserole
1 medium onion, finely chopped (or about 1 ½ cups)
1 tsp. butter
1 tsp. olive oil
4 medium leaves of Swiss chard, stems removed, finely chopped (about 1 cup, can use spinach in place of chard)
6 egg whites
1 cup light sour cream
1/3 cup chopped Italian parsley
1 cups cooked, diced ham (about 7 oz.-I use the already cooked ham slices) OR 1 cup chopped Bacon
1 ¼ cups Swiss cheese
1 ¼ cups sharp cheddar cheese
Sauté onion in butter and olive oil until soft. Add Swiss chard (or spinach) and cook until wilted (about 1 more min). Let cool. In a bowl beat the eggs and egg whites together. Then stir in sour cream, parsley, ham, the chard mixture and 2 cups cheese. Pour into greased 9X13 baking dish. Cover with plastic wrap and refrigerate overnight or bake uncovered immediately. Heat oven to 375 deg. (if refrigerated let dish sit out for 15 min. before putting in oven. Bake until set…about 35 to 40 min. Sprinkle with remaining cheese and bake for 3 to 5 min.