Publix Aprons

Ham and Veggie Breakfast Bake

Ham and Veggie Breakfast Bake
Total Time:
50 minutes
Active Time:
30 minutes


1/2 cup green bell pepper, finely chopped
2 oz lower-sodium ham slices, coarsely chopped
2 oz reduced-fat jalapeño Cheddar Jack cheese, shredded
1 medium potato, grated
Cooking spray
1 cup presliced white mushrooms
1/2 cup prediced yellow onions
1 teaspoon rotisserie chicken seasoning, divided
1 1/2 cups egg substitute
1 cup low-sodium chicken broth
2 tablespoons cornstarch
1 tablespoon dried chives
3 tablespoons plain nonfat Greek yogurt
6 wheat wraps (from Deli)


  • Chop bell pepper and ham. Shred/grate cheese (1/2 cup) and potato (1 cup).


  1. Preheat large sauté pan on medium-high 2–3 minutes. Coat potato with spray; spread into single layer in pan; cook 4–5 minutes, stirring occasionally, or until browned. Stir in peppers, ham, mushrooms, onions, and 1/2 teaspoon seasoning; cook and stir 3–4 minutes or until tender. Remove pan from heat.
  2. Preheat oven to 400°F. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Add egg substitute to pan; cook and stir 3–4 minutes or until eggs are set. Remove pan from heat.
  3. Place chicken broth in small saucepan; bring to a simmer. Combine cheese, cornstarch, chives, and remaining 1/2 teaspoon seasoning; whisk into broth until smooth. Remove pan from heat; whisk in yogurt. Place 1/4 cup of the sauce in 9-inch square baking dish.
  4. Place eggs and vegetable mixture down center of each wrap and roll around the filling; place seam side down in baking dish. Top wraps evenly with remaining sauce; bake 15–18 minutes or until hot and bubbly. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 300kcal; FAT 10.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 490mg; CARB 36g; FIBER 4.00g; SUGARS 3g; PROTEIN 18g; CALC 30%; VIT A 6%; VIT C 20%; IRON 20%

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