This Ham and Vegetable Breakfast Casserole is a quick and healthy make-ahead breakfast perfect for busy school mornings.
Back to school time has arrived!
Whether you have school-age children or just want to save time in the mornings, I’m sure you’ll love this vegetable-packed casserole.
Since it’s a make-ahead type of breakfast, it takes about 1 hour to prep and cook but only a few minutes to re-heat.
I definitely am looking for quick breakfast ideas since I will need to get 3 kids dressed, fed and out the door five days a week this year.
Yikes! Just writing this makes me feel exhausted! So that’s why I started experimenting with quick breakfast ideas.
Of course, we have the usual standby favorites for breakfast including cereal, peanut butter and honey oatmeal, Oatmeal Banana Bread,
and Banana Nut Bread Mini Muffins.
However, it’s always nice to have variety, especially when it’s packed with protein.
Dietitian’s Dish
If you’re looking to add some vegetables and protein to your breakfast routine, you’ve found the right recipe.
This casserole is packed full of nutritious ingredients like spinach and eggs that will keep you satisfied.
Spinach is often referred to as a “superfood” and rightfully so. Spinach is an excellent source of folate, vitamin A, vitamin K and iron.
It also contains fiber, magnesium and calcium. A
nd one serving of this casserole provides over 14 grams of protein, which helps with satiety to start your day off right.
My older two kids said they enjoyed it but only ate about 3 bites. My youngest however, ate an entire adult-size serving (in addition to a whole grain Eggo waffle!).
I never have to worry about his bowels, but the day he ate this I REALLY didn’t need to worry about constipation!
Sorry if that’s a little TMI, as a mom of young kids and having a science background talking about bodily functions comes out way too easily at times.
Ham and Vegetable Breakfast Casserole
Ingredients
- 10 eggs
- 1/4 cup skim milk
- 10 oz. frozen green peppers diced
- 10 oz. frozen onions diced
- 10 oz. package frozen spinach thawed and drained
- 1 cup shredded sharp cheddar cheese
- 6 slices ham optional
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 350 F.
- Beat eggs and milk in a large bowl.
- Stir spices and cheese into large bowl.
- Saute green peppers and onions in a large skillet until tender (about 10 minutes).
- Add thawed spinach, green peppers, onions and ham to large bowl and stir until combined.
- Add mixture to a 9 x 12 inch baking pan sprayed with non-stick cooking spray.
- Cook for 40-45 minutes or until the eggs are cooked thoroughly.
Notes
This Ham and Vegetable Breakfast Casserole first appeared on Chocolate Slopes.
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