Baked Havana-style Eggs

This is a great way to get your daily serving of vegetables. I had mine with a V8 so I'm really upping the ante. The eggs came out great with the veggies cooked in them and the cream cheese made it creamy and fluffy. I loved that I added the smoked ham - it gave it more of a rounded profile. I didn't feel too weighed down after eating this and the protein from the ham and eggs should keep me going till dinner (which is good 'cause I've got a whole day to spend in the city today - lots of walking!) I would recommend this for your next weekend brunch meal. 

Ingredients
1/2 medium green bell pepper, finely chopped
1 small Spanish onion, finely chopped

3 baby bok choy
1/2 cup canned, drained no salt added diced tomatoes
4 eggs
2 Tbsp. milk

6 oz Garden Vegetable Light Cream Cheese
1 Tbsp. butter
2 Tbsp. crumbled queso fresco cheese
1 Tbsp. finely chopped fresh parsley (optional)

~8 slices smoked ham (I used Oscar Mayer)
1/4 tsp. ground black pepper

Preparation

Preheat oven to 350°. Lightly spray 1-quart round casserole with nonstick cooking spray; set aside.

Melt butter in 12-inch nonstick skillet over medium heat and cook green pepper and onion, stirring occasionally, 5 minutes or until starting to soften. While your pepper and onion are cooking chop ends off bok choy and finely dice. Only use 1/2 green stems. Add to pepper and onion mixture. Cook 1 more minute. Add tomatoes and cook 5 minutes or until vegetables are tender. Turn into prepared casserole.

Beat eggs, milk and pepper with wire whisk. Add cream cheese. Whisk well. Add egg mixture to casserole. Bake 25 minutes or until eggs are thoroughly cooked. While eggs are baking place ham in frying pan and cook for about 5 minutes on low heat. Try to let it crisp up as much as you can. Transfer to cutting board and roughly chop. Place 1/2 portion of the ham on plate. Serve a slice of the baked eggs on top. Sprinkle with queso fresco and parsley.