Eat Leftovers for Breakfast Lisa Buohler January 23, 2014 1730 Use leftover turkey or ham to create a protein packed, grab-and-go breakfast casserole! Ingredients: 4 large eggs 4 large egg whites 1 cup nonfat milk 2 tablespoons Dijon mustard 1 teaspoon minced fresh rosemary 1/4 teaspoon freshly ground pepper 5 cups chopped spinach, wilted whole-grain bread, cut into 1-inch cubes, 4 slices 1 cup diced ham or turkey 1/2 cup chopped red bell peppers 3/4 cup shredded Gruyère cheese Directions: Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Add the spinach, bread, ham/turkey and red peppers in a large bowl. Add the egg mixture. Transfer to the prepared baking dish. Cover with foil. Bake until the it has set, 40 to 45 minutes. Uncover, and sprinkle with cheese then continue baking until puffed and golden on top, approx 15 to 20 minutes more. Allow to cool for 15 to 20 minutes before serving. Recipe makes 1 casserole.