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Ham, Sweet Potato, and Spinach Fall Breakfast Casserole

  • Author: Ashley at Frugal Coupon Living
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 1x

Description


Scale

Ingredients

  • 1 1/2 cups cooked sweet potato, peeled and cubed
  • 1 cup cooked ham, diced
  • 1/4 cup diced onion
  • 2 cups spinach, packed
  • 2 green onions, sliced (greens and whites separate)
  • 6 large eggs
  • 3 tablespoons half-and-half
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F
  2. Spray a shallow 1.5-quart baking dish with nonstick cooking spray.
  3. Add the olive oil to a skillet over medium-high heat.
  4. When the oil is hot, add the sweet potato and cook for five minutes.
  5. Add the onion and the ham, and cook for an additional five minutes.
  6. Turn the heat down to medium-low, and add the white part of the green onion along with the spinach.
  7. Cook until the spinach is just wilted, which will only take about 60 seconds.
  8. Remove the pan from the heat.
  9. Pour the mix mixture into your prepared baking dish and spread out it evenly.
  10. In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
  11. Pour the egg over the potato mixture, making sure to fill in all the gaps.
  12. Sprinkle the top with the Parmesan cheese and the remaining green onion.
  13. Place the pan in the oven on the center rack and bake for 25 to 30 minutes or until the eggs are set in the middle.
  14. Serve with additional green onion and Parmesan, if desired.

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