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
- 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
Heat oven to 375 F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
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.
Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
Recipe courtesy of MilkPEP
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