Egg casseroles are a fantastic make-ahead meal. Whip everything together the night before, cover, and pop in the fridge. The next morning, uncover and…ta dah! Pop your casserole into the oven and a hot, satisfying breakfast is ready in just the time it takes to bake. This recipe will easily double, but be sure to use a 9″x13″ pan and increase your cooking time by 5-10 minutes, or until the center is no longer loose or liquidy. Feel free to mix things up a bit too, by changing out the ham for your favorite type of sausage or using a different type of cheese.
Easy Egg Casserole
Servings: 4
- Nonstick cooking spray
- 1 cup lean ham, cubed
- 1 cup frozen seasoned potatoes with onions and peppers
- 3/4 cup frozen spinach, chopped
- 1/2 cup lowfat cheddar or Swiss cheese, shredded
- 6 eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Heat oven to 375 F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
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Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
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Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
Recipe courtesy of MilkPEP
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