Ham and Veggie Breakfast Casserole

Veggie & Ham Breakfast Casserole

Most weekday mornings are a blur here in our household, so it’s really nice to have a satisfying and healthy breakfast ready to go.

Ham and Veggie Breakfast Casserole | Kristen Hobson | Bloom Nutrition
Scrumptious slices of my Ham &
Veggie Breakfast Casserole

I created this Veggie & Ham Breakfast Casserole just for those reasons.

It’s super versatile – if you’d rather have green pepper, go for it! If you don’t like mushrooms, leave them out! Wanna add some diced onion? Be my guest!

Try adding a few diced slices of cooked bacon to the mixture before baking for extra flavor. The sky is the limit!

It freezes pretty well too – which is great if you aren’t making this for a large crowd, but would like to have breakfast already prepared for a few days.

Details

Servings

8-10

Prep Time

10 mins

Cook Time

10 mins

Bake Time

50 mins

Ingredients

  • 10 large, pasture-raised eggs

  • 1 to 1 1/2 teaspoons sea salt

  • 1 ham steak, cut into 1/2-inch cubes

  • 2 cups sliced mushrooms

  • 3 cups baby spinach

  • 1 red bell pepper, diced

  • 1 tablespoon butter, olive oil, refined coconut oil, ghee, etc.

Directions

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, scramble all 10 eggs.
  • Mix in the salt.
  • Fold in the spinach and ham cubes, set aside.
  • Warm the butter in a medium frying pan. Toss in a piece of pepper after a few minutes, and if sizzles, it’s ready.
  • Sautee the pepper and mushrooms for 5-7 minutes.
  • Using a colander, drain the pepper and mushrooms of any excess liquid.
  • Fold the pepper and mushrooms into the egg mixture.
  • Pour the egg mixture into a 9 x 13 casserole dish (or something comparable). Bake for 15 minutes, uncovered.
  • Cover with foil or an oven-safe lid and continue baking for 35 more minutes.
  • When you remove it from the oven, you may want to drain some of the liquid from the casserole before serving. Cut into 8-10 squares or rectangles, and serve immediately.

To freeze

  • After cutting, let it cool completely.
  • Store in airtight glass containers in the freezer for up to 3 months.
  • You may need to drain a bit of liquid after thawing, but it still tastes great!

Have you tried this recipe?

Comment below! I’d love to hear from you.

Did you change anything, or add anything? Let me know!