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.
Ham and Spinach Breakfast Casserole
- 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.
Use a paper towel to soak up excess water from the spinach.
Next, saute the onions and ham on medium heat for about 4 minutes, until onions are cooked through.
Whisk together the eggs, sour cream, milk, and seasonings.
Add the frozen hash browns, ham, spinach, and 1 cup cheese. Stir until well combined.
Pour the mixture into a 13×9 casserole dish (sprayed with olive oil or your preference), and top with remaining 1/2 cup cheese.
Cover with foil, and bake for 1 hour and 5 minutes. Remove foil and bake an additional 5 minutes.
Let cool for at least 10 minutes, and cut into 8 servings (or however many you choose).
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.