Breakfast Casserole

This looks like a good recipe for a crowd.http://abcnews.go.com/GMA/recipe?id=13364622

Emeril's Broccoli, Cheese and Ham Healthy Breakfast Casserole

From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 60-120 min

Are you tired of making eggs the same way all the time? Try 
Emeril's casserole. It's the perfect combination of meat, cheese 
and eggs without all the calories of a normal omelette.

Ingredients
4 cups coarsely chopped broccoli florets (about 1 head, 18 oz) 

1 tablespoon olive oil
2 teaspoons kosher salt, plus more for seasoning 

1 cup finely chopped onion 

1 cup small diced ham (5 oz) 

2 ½ ounces shredded extra-sharp cheddar cheese 

4 cups 1-inch diced whole wheat English muffins 

4 large eggs 

6 egg whites 

1½ cups skim milk 

2 teaspoons salt 

1 teaspoon sweet paprika 

¼ teaspoon cayenne pepper 

2 ounces finely grated Parmesan cheese

Directions
Blanch the broccoli florets in a pot of boiling salted water 
until bright green and slightly tender, about 1 minute. Transfer 
to an ice-bath and let cool. Drain well and set aside. 
Heat the olive oil in a small sauté pan over medium-high heat, 
add the onions and a couple of pinches of salt. Cook, stirring 
occasionally, until soft, about 4 minutes. Remove from the heat 
and set aside to cool. 
In a large mixing bowl, add the broccoli, cooled onions, ham, 
cheddar cheese and English muffins. Gently toss together to 
combine and pour into a 11.5 x 8-inch glass baking dish; spread 
the mixture out evenly.
Using the same bowl, add the eggs, egg whites, milk, salt, 
paprika and black pepper. Whisk to mix well and pour over the 
broccoli mixture. Cover with foil and store in the refrigerator 
overnight, up to 8 hours.
Preheat the oven to 375 degrees F. Place the casserole in the 
oven and bake for 45 minutes. Remove the foil and sprinkle the 
Parmesan cheese evenly over the top. Return to the oven and 
continue cooking until golden brown, puffed, and cooked through, 
about 30 minutes more. 
Place on a cooling rack and let rest for 10 to 15 minutes before 
serving. 

This recipe was styled by chef Karen Pickus for Good Morning 
America. 
 Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights 
reservedCopyright © 2011 ABC News Internet Ventures