Ham and Spinach Breakfast Casserole Recipe
This Ham and Spinach Breakfast Casserole is a hearty, flavorful dish that’s perfect for brunch or a satisfying breakfast. Packed with protein, veggies, and cheese, it’s an easy one-pan meal that can be made ahead of time and baked just before serving. The combination of savory ham, fresh spinach, and creamy eggs makes it a great option for feeding a crowd or meal prepping for the week.
Ingredients:
1 lb (450g) cooked ham, diced (you can use leftover ham or pre-cooked ham steaks)
4 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
8 large eggs
1 cup (240ml) milk (or dairy-free milk alternative)
1 cup shredded cheddar cheese (or cheese of your choice)
1/2 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional, for extra flavor)
1/2 tsp dried thyme (optional)
1 tbsp olive oil (for sauteing)
1/2 cup cooked diced potatoes (optional, for extra texture and heartiness)
Instructions:
1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
2. Prepare the vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and saute for 3-4 minutes until softened and fragrant. Add the spinach (and potatoes if using) and cook for another 2-3 minutes, until the spinach wilts. Remove from heat and set aside to cool slightly.
3. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and thyme until fully combined. Stir in the shredded cheddar and mozzarella cheese.
4. Assemble the casserole: Spread the diced ham evenly in the bottom of the greased baking dish. Then add the sauteed spinach and onion mixture on top of the ham. Pour the egg and cheese mixture over the ham and spinach, ensuring everything is evenly coated.
5. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are set and lightly golden on top. You can insert a knife or toothpick into the center to check if it comes out clean.
6. Serve: Let the casserole cool for a few minutes before slicing into squares. Serve warm with a side of fresh fruit or toast.
Nutritional Information
Calories: 350
Protein: 28g
Fat: 23g
Saturated fat: 9g
Carbohydrates: 8g
Fiber: 2g
Sugars: 3g
Sodium: 650mg
Cholesterol: 230mg
Notes:
Ham: If you’re using leftover ham, this is a great way to repurpose it. You can also use pre-diced ham steaks from the store. If you prefer a leaner option, you can substitute turkey or chicken sausage.
Spinach: Fresh spinach works best, but if you’re using frozen spinach, make sure to squeeze out any excess moisture before adding it to the skillet. You can also substitute with other greens like kale or Swiss chard.
Cheese: Feel free to switch up the cheese based on your preference. Gruyere, Monterey Jack, or feta would work well in place of cheddar and mozzarella.
Potatoes: Adding cooked potatoes gives the casserole more texture and makes it heartier, but it’s optional. You could use leftover cooked potatoes, or saute cubed raw potatoes before adding them to the casserole.
Make ahead: You can assemble the casserole the night before and store it in the fridge. Simply cover it tightly and bake it in the morning. You may need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Vegetarian option: To make this casserole vegetarian, simply omit the ham and substitute with extra vegetables like mushrooms, bell peppers, or zucchini.
This Ham and Spinach Breakfast Casserole is a versatile, delicious dish that makes for an easy breakfast or brunch option. Whether you’re feeding a crowd or prepping for the week ahead, it’s a simple and satisfying meal that everyone will love!