Ham & Cheese Casserole

• 4 large eggs
• 4 large egg whites
• 1 cup(s) nonfat milk
• 2 tablespoon(s) Dijon mustard
• 1 teaspoon(s) minced fresh rosemary
• 1/4 teaspoon(s) freshly ground pepper
• 5 cup(s) chopped spinach, wilted (see Tip)
• 4 cup(s) (about 1/2 pound, 4-6 slices) whole-grain bread, crusts removed if desired, cut into 1-inch cubes
• 1 cup(s) (5 ounces) diced ham steak
• 1/2 cup(s) chopped jarred roasted red peppers
• 3/4 cup(s) shredded Gruyere, or Swiss cheese

1. Preheat oven to 375u0b0F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk eggs, egg whites, and milk in a medium bowl. Add mustard, rosemary, and pepper; whisk to combine. Toss spinach, bread, ham, and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

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Taken from www.epicurious.com/recipes/member/views/ham-cheese-casserole-50125359 (may not work)