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–+ servings

Easy Cornbread Breakfast Casserole: The Perfect Weekend Brunch

Skinny Cornbread Breakfast Casserole

Ingredients
  

  • 1¼ cups onions, chopped
  • 1 cup red bell peppers, chopped
  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • 1 cup (4 ounces) ham, chopped, see shopping tips
  • ½ cup fat-free milk
  • 2 eggs, I like using Egg-Land’s Best eggs
  • 2 egg whites (¼ cup)
  • 1 teaspoon garlic powder
  • Fresh ground black pepper, to taste
  • 1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips
  • ½ cup nonfat plain yogurt or nonfat Greek yogurt
  • ¼ cup light cheddar cheese

Instructions
 

  • Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
  • In a microwave-safe bowl, add onions, red bell peppers, and butter. Cook in microwave on high for about 3-4 minutes until soft. Set in refrigerator to chill for 10 minutes.
  • Mix together the cooled onion mixture, ham, milk, eggs, egg whites, garlic powder, and pepper in a large bowl. Blend well.  Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy.  Spread cornbread batter into prepared pan.
  • Using a rubber spatula, spread yogurt over the top of the casserole. It won’t cover completely.
  • Sprinkle cheese evenly over top of yogurt.
  • Bake for 45 minutes so the entire casserole will be cooked through. It will look very dark golden brown.
  • Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated, and reheated. It also freezes great!

Nutrition

Serving: 1sliceCalories: 294kcalCarbohydrates: 38gProtein: 12gFat: 10gSodium: 681mgFiber: 1gSugar: 11gBlue Smart Points: 8Green Smart Points: 9Plus Points: 8