Ham and Cheese Puff

Ham and Cheese Puff 
 http://www.tasteofhome.com/recipes/ham-and-cheese-puff

My favorite Christmas morning breakfast.  You can put this together the night before, then pop it in the oven Christmas morning.  It bakes while the kids open their presents.

• 1 loaf(s) (Italian) bread, cut into 1-inch cubes
• 3 cup(s) (about 1 lb.) ham, fully cooked boneless, cubed
• 12 ounce(s) (cubed) Monterey Jack or Muenster cheese
• 2 tablespoon(s) butter
• 1 medium onion, diced
• 8 large eggs
• 3 1/2 cup(s) milk
• 1/4 cup(s) (prepared) mustard

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Directions

1. Coat a 9" by 13" baking dish with nonstick cooking spray. In a large bowl, toss together bread cubes, ham and cheese. Spread mixture in baking dish.
2. In skillet over medium heat, melt butter. Add onion and cook, stirring, about 5 minutes or until softened; set aside to cool. In bowl, whisk together eggs, milk and mustard. Stir in cooled onions. Pour mixture over bread cubes. Cover and refrigerate overnight.
3. When ready to bake, remove baking dish from refrigerator and let sit on counter for 30 minutes. Meanwhile, preheat oven to 350-degrees F. Bake puff, uncovered, for 55 to 70 minutes, until knife inserted near the center comes out clean.

Better Breakfast: Tomato, Kale and Feta Baked Eggs

Better Breakfast: Tomato, Kale and Feta Baked Eggs

From Wholeliving.com  Posted by Jillian Guyette

Tomato, Kale and Feta Baked Eggs
serves 2-4
1 cup grape tomatoes, sliced in half
4-5  kale leaves, washed and chopped
1/3 cup crumbled fat-free feta
1/4 cup fat-free half and half
1/2 tbsp butter
4 eggs
salt + pepper

Preheat oven to 350.  Sprinkle salt and pepper over sliced tomatoes, and place on a medium heat skillet. Let them cook for about a minute.  Cut butter into small pieces, and add with kale.  Stir together, adding salt and pepper to taste.  Once everything is lightly sauteed, remove from heat.  Sprinkle crumbled feta across mixture.  With a spoon, make four smalls wells, crack one egg into each.  Pour the fat-free half and half around the eggs.  Bake for 18-20 minutes, or until eggs are cooked to your liking.  Serve with herbed whole grain toast for dipping.

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