Ham, Sweet Potato, and Spinach Fall Breakfast Casserole
I don’t know about you, but we always have a ton of leftover ham, especially around the holidays. I hate wasting meat and I’m always trying to find ways to use it, and this was the perfect way to do it! To keep the fall flavors going, we added sweet potato, which gave the dish just the right amount of sweetness without being too sweet. The spinach adds color and tons of nutrition, the green onions add a nice pop of freshness, and the Parmesan cheese adds a nice salty, savory finish. You can substitute the spinach with kale or any green you like. Bacon or sausage would also work in place of the ham and would be equally delicious with the sweet potato.
This was absolutely delicious and super healthy! This recipe feeds 6, double or even triple to feed a longer crowd.
Ham, Sweet Potato, and Spinach Breakfast Casserole
(makes six servings)
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
Directions:
- Preheat your oven to 350°F
- Spray a shallow 1.5-quart baking dish with nonstick cooking spray.
- Add the olive oil to a skillet over medium-high heat.
- When the oil is hot, add the sweet potato and cook for five minutes.
- Add the onion and the ham, and cook for an additional five minutes.
- Turn the heat down to medium-low, and add the white part of the green onion along with the spinach.
- Cook until the spinach is just wilted, which will only take about 60 seconds.
- Remove the pan from the heat.
- Pour the mix mixture into your prepared baking dish and spread out it evenly.
- In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Pour the egg over the potato mixture, making sure to fill in all the gaps.
- Sprinkle the top with the Parmesan cheese and the remaining green onion.
- 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.
- Serve with additional green onion and Parmesan, if desired.
Ham, Sweet Potato, and Spinach Fall Breakfast Casserole
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 1x
Description
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
- Preheat your oven to 350°F
- Spray a shallow 1.5-quart baking dish with nonstick cooking spray.
- Add the olive oil to a skillet over medium-high heat.
- When the oil is hot, add the sweet potato and cook for five minutes.
- Add the onion and the ham, and cook for an additional five minutes.
- Turn the heat down to medium-low, and add the white part of the green onion along with the spinach.
- Cook until the spinach is just wilted, which will only take about 60 seconds.
- Remove the pan from the heat.
- Pour the mix mixture into your prepared baking dish and spread out it evenly.
- In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Pour the egg over the potato mixture, making sure to fill in all the gaps.
- Sprinkle the top with the Parmesan cheese and the remaining green onion.
- 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.
- Serve with additional green onion and Parmesan, if desired.
We also have some other ideas for Breakfast Casseroles for a Large Crowd. Pin to Pinterest.
Coooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.
If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.
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