Cheddar, Ham and Egg Casserole

01Method

1. 1

   Lightly coat a round 2-quart casserole dish with cooking spray. Arrange the ham and muffin pieces in an alternating shingled pattern across the bottom of the dish. Scatter the sundried tomatoes, spring onions and half the Cheddar on top.

2. 2

   In a large bowl, whisk together the eggs, egg whites, milk and mustard, then season with salt and pepper. Pour this custard mixture evenly over the layered casserole and top with the remaining cheese. Seal the dish with plastic wrap and refrigerate for at least 5 hours or overnight.

3. 3

   Heat the oven to 175°C. Set the casserole dish on a large rimmed baking sheet and bake for approximately 1 hour, until the edges are golden and the centre is just set. Allow to rest for 10 minutes before serving.