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Skinny Cornbread Breakfast Casserole

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I’ve had many requests to create a skinny breakfast casserole, so I’m very excited to share this incredibly delicious, easy to make one! It’s so hearty and includes the fabulous Denver omelette flavors of eggs, ham, bell peppers and cheese all loaded into a cornbread casserole.  This casserole serves 6 and each serving has 294 calories, 9.8 grams of fat and 8 Weight Watchers POINTS PLUS.  Cut it into 8 slices and each serving has 6 POINTS PLUS!  Perfect for a weekend breakfast or brunch. Since it freezes great, you can make it over the weekend and freeze the leftovers to enjoy for a quick weekday breakfast or another weekend meal.

Prep Time: 15 minutes
Chill Time: 10 minutes
Bake Time: 45 minutes


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 tip

½ cup fat-free milk

2 eggs, I like using Egg-Land’s Best eggs

2 egg whites (¼ cup)

1 teaspoons garlic powder

Fresh ground black pepper, to taste

1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tip

½ cup nonfat plain yogurt or nonfat Greek yogurt

¼ cup light cheddar cheese


Instructions

1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

2. 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.

3. In a large bowl, mix together the cooled onion mixture, ham, milk, eggs, egg whites, garlic powder and pepper. Blend well.  Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy.  Spread cornbread batter into prepared pan.

4. Using a rubber spatula, spread yogurt over the top of the casserole. It won’t cover completely.

5. Sprinkle cheese evenly over top of yogurt.

6. Bake for 45 minutes so the entire casserole will be cooked through. It will look very dark golden brown.

7. 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!

Makes 6 servings (each serving, 1 slice)


Shopping Tips
Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.

Trader Joe’s sells (8 oz) packages of Black Forest ham. It’s uncured and contains ‘no nitrates.’  Most health food markets sell this type of ham too.


Cut Down Weight Watchers POINTS PLUS Tip

If you’re looking to make this dish lower in points, make the serving size 8 instead of 6.  It’s still very satisfying. You can serve it with some fresh fruit on the side.
Weight Watchers (old points) 5
  (if casserole makes 8 servings)
Weight Watchers POINTS PLUS 6  (if casserole makes 8 servings)


Weight Watchers
(old points) 7
Weight Watchers POINTS PLUS 8

SKINNY FACTS: for 1 slice
294 calories, 9.8g fat, 12g protein, 38g carbs, 1g fiber, 681mg sodium, 11g sugar
FAT FACTS: for 1 slice made with regular ingredients
470 calories, 25g fat, 20g protein, 38g carbs, 1g fiber, 897mg sodium, 10g sugar

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36 Responses to “Skinny Cornbread Breakfast Casserole”

  1. Janel @ Creating Tasty Stories Says:

    I love cornbread. What a great way to jazz up a boxed mix and turn it into a meal. I see this as my dinner in the near future. Thanks for sharing!

  2. admin Says:

    Thanks Janel! This casserole is great for breakfast, lunch or dinner. Enjoy!
    With best wishes,
    Nancy

  3. janet Says:

    Jiffy cornbread mix is too sweet for my taste. You could adjust this recipe by using plain cornmeal and baking powder or soda and just a touch of sugar. It would reduce the calories a bit too.

  4. admin Says:

    Thanks for sharing your tips Janet!
    With my best wishes,
    Nancy

  5. Cathy Says:

    OMG! I can’t believe I haven’t found your blog until now! I love it! I lost over 100 pounds 20 years ago and am a true believer of the program. I love points. Your blog is awesome!

    New follower by email!

    Cathy
    http://apeekintomyparadise.blogspot.com

  6. admin Says:

    Congratulations Cathy for doing so great 20 years later! Welcome to my site and have fun skinny cooking!
    With my very best wishes,
    Nancy

  7. Adelina Priddis Says:

    Thanks for sharing this on Foodie Friday. I needed something besides cereal to make my kids (even though they prefer the cereal, lol).

  8. admin Says:

    Oh great Adelina…I hope they enjoy this casserole!

  9. Diane Balch Says:

    I’m pinning this… I might make it for dinner.. Thanks for sharing your recipes with us on foodie friday.

  10. admin Says:

    So sweet of you Diane. I hope you enjoy the casserole. It’s one of my favorites!
    Thanks for hosting each week…I love your link party-simplelivingeating.com
    With my very best wishes,
    Nancy

  11. Miz Helen Says:

    What a great Breakfast Casserole, I just love the Cornbread. Thank you very much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  12. admin Says:

    Ahh.. Thanks Miz Helen. I love your weekly link party!
    All the best,
    Nancy

  13. Maegan L. Says:

    <3 Breakfast Casseroles! Very cute! Found you at New Nostalgia.
    I host a Tutorial Tuesday Blog Hop each week that I'd love for you to join and link up your recipe if you're interested.
    Tutorial Tuesady @The Breezy Birdie

  14. admin Says:

    Thanks so much for the invite Maegan! I’d love to stop by and share this recipe.
    With best regards,
    Nancy

  15. Jennifer Says:

    Finally linking up with my Friday Flash Blog community. Thanks for linking up and sharing in the fun! Have a terrific week and see you this evening.

  16. admin Says:

    Thanks for hosting each week Jennifer!
    With my best wishes,
    Nancy

  17. Miz Helen Says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
    Miz Helen

  18. admin Says:

    Thank you so much for featuring my Skinny Cornbread Breakfast Casserole! It’s one of my favorites so I’m so happy you like it too!
    Many thanks for hosting such a yummy party each week-mizhelenscountrycottage.blogspot.com/
    Wishing you all the best,
    Nancy

  19. Julia Says:

    Wow! What a great recipe! I can easily make this dairy free. Can’t wait to try!

  20. admin Says:

    I hope you really enjoy it Julie!
    My best regards,
    Nancy

  21. Stacy @Stacy Makes Cents Says:

    This looks really good – and I bet I could easily use a homemade bread. Thanks! Visiting from Simple Living and Eating.

  22. admin Says:

    Thanks Stacy…Enjoy!

  23. lynda james Says:

    hi nancy I love your site and am following weightwatchers. I would love to make some of these recipes but obviously can’t buy all those wonderful american ingredients here in wales uk . can you tell me how I would make the cornbread from scratch using english ingredients. Iwould really appreciate this thank you lynda.

  24. admin Says:

    Hi Lynda,
    Thanks so much for joining me on Skinny Kitchen! I found this recipe to recreate a Jiffy Corn Muffin mix at home. But, I’ve never tried this recipe. If you decide to use it in my breakfast casserole, I’d love to hear how it turned out.
    Best of luck to you,
    Nancy

    Ingredients: http://fakeitfrugal.blogspot.com/2012/03/fake-jiffy-cornbread-mix.html
    2/3 Cup Flour
    1/2 Cup Yellow Cornmeal
    3 Tablespoons Sugar
    1 Tablespoon Baking Powder
    1/4 teaspoon Salt

    1. Add all ingredients into a quart sized freezer bag & give it a good shake to mix.
    2. Add this mix to the recipe as you would a Jiffy Corn Muffin Mix.

  25. The Better Baker Says:

    Another fabulous dish you’ve shared at our Weekend Potluck. We are so grateful you keep sharing these terrific dishes of yours.

  26. admin Says:

    Thank you sweet Marsha! You are always so supportive. Many thanks for hosting such a yummy party each week!
    With my warmest wishes,
    Nancy

  27. Diane Balch Says:

    For a light recipe this sounds so comfort food delicious… really wonderful. Thank you for sharing it with us on foodie friday.

  28. admin Says:

    Thanks Diane. I’m glad I shared it this past week on your fabulous link party! See you next week!
    simplelivingeating.com

  29. 2013 Healthy Meal Plan: Week 30 « Half Size Me Says:

    [...] Skinny Cornbread Breakfast Casserole (8PP per serving from Skinny Kitchen) [...]

  30. admin Says:

    Heather, you are sharing one of my very favorites for breakfast this week. Enjoy!
    Keep up the great work,
    Nancy :-)

  31. Carla Says:

    What have I done wrong? My yogurt sunk and attempts to spread it basically mixed it in. Luckily I had only put in half. I stopped and about 15 minutes from end of cook time I’ll pull it out, spread the rest of the yogurt and add the cheese. I’d like to know what I did wrong for next time though.

  32. admin Says:

    Carla, this is such a yummy casserole so I’m so sorry you had problems with the yogurt. Maybe you didn’t do the last part of Step 2. After you cook the onions and peppers in the microwave, they need to chill in refrigerator for 10 minutes. If you didn’t chill them, I’m thinking the yogurt started to melt into the batter before it even got in the oven.
    Does that make sense?

    Best,
    Nancy

  33. Penelope Says:

    This casserole looks and sounds amazing! Can this be made without the ham?

  34. admin Says:

    It sure can Penelope. It would still taste great!

  35. { Daily Dish } Skinny Cornbread Breakfast Casserole - Daily Dish Magazine~Daily Dish Magazine Says:

    [...] Skinny Cornbread Breakfast Casserole sound delicious from Skinny Kitchen.  And, it is just what I need right now as I try to get my eating back on [...]

  36. admin Says:

    Thank you so much for featuring my Skinny Cornbread Breakfast Casserole recipe. Wishing you a Happy Healthy New Year.
    My best,

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