Ham and Spinach Breakfast Casserole


New year…. new breakfast recipe!

For Christmas this year, I made a breakfast casserole incorporating hot sausage and cheddar cheese, but it definitely could have used some veggies and overall lightening up.  So I decided to add some spinach, use less cheese, and substitute ham for breakfast sausage.  The result was fabulous!  Not to mention, it reheats beautifully and lasts all week.

You’ll need:

image

 

Ham and Spinach Breakfast Casserole

Servings: 8

Ingredients:

  • 1 ham steak, diced (Publix has them BOGO ths week), reduced sodium if available
  • 1 package frozen spinach
  • 16 oz. frozen shredded hash browns (I used organic but totally not necessary)
  • 1/2 yellow onion, diced
  • 6 large eggs
  • 8 oz. light sour cream
  • 3/4 cup almond milk (or your milk preference)
  • 1 cup shredded cheese (Italian blend is what I used, but 2% mozzarella or swiss would also be tasty) + 1/2 cup for topping
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper

Preheat oven to 350 degrees.

First, chop the the ham and onion, and microwave spinach according to package directions.

image

Use a paper towel to soak up excess water from the spinach.

image

Next, saute the onions and ham on medium heat for about 4 minutes, until onions are cooked through.

image

Whisk together the eggs, sour cream, milk, and seasonings.

image

Add the frozen hash browns, ham, spinach, and 1 cup cheese.  Stir until well combined.

image

Pour the mixture into a 13×9 casserole dish (sprayed with olive oil or your preference), and top with remaining 1/2 cup cheese.

image

Cover with foil, and bake for 1 hour and 5 minutes.  Remove foil and bake an additional 5 minutes.

image

Let cool for at least 10 minutes, and cut into 8 servings (or however many you choose).

image

Enjoy topped with hot sauce or as is!  To reheat, pop in the microwave for approximately 1-2 minutes.  This casserole will last in the fridge for one week.

Enjoy! 🙂

Leave a comment

Your email address will not be published. Required fields are marked *