Nowadays I make this breakfast casserole every time we’re having overnight guests. I make little tweaks here and there, based on their preferences and special diets, but mostly I just use this recipe as is. I mean, why change something that is already so close to perfection? Serve this with a glass of orange juice, some fresh fruits and a cup of hot coffee – your guests will feel like a million bucks!
Feel free to add in some more chopped veggies to make this lighter. I love adding some sliced mushrooms, as well as red bell peppers for color!
Ingredients
1 (5 oz.) package Italian seasoned croutons
2 c. coarsely chopped ham
1 (10 oz.) package frozen chopped spinach, thawed and well drained
2 c. (8 oz. package) shredded Italian-blend cheese
1 c. (4 oz.) shredded sharp cheddar cheese
10 Eggland’s eggs
1 1/2 c. half & half
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
Instructions:
Lightly spray a 9×13″ baking dish with non-stick cooking spray. Layer ingredients in baking dish in this order: croutons, chopped ham, spinach, and cheeses.
In a mixing bowl, whisk together eggs, half & half, salt, pepper, and paprika. Gently pour egg mixture on top of cheeses, distributing evenly over the entire baking dish.
Bake at 350 degrees until set and lightly browned, 35 to 40 minutes. Serve immediately.
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Quick tip: Instead of the Italian seasoned croutons, you could make your own out of stale bread.