Ham, Ricotta, and Spinach Casserole


During a busy week, I like to bake a crustless egg casserole for a quick grab and go breakfast. What’s great about making an egg based casserole is that it’s also very versatile, cheap, and filling. You can change up the meats, the vegetables, and even the spices for a change in flavor. And, you can have it at any meal.

The Preparation:


12 large eggs

¼ cup heavy whipping cream

1 cup ricotta cheese

½ small yellow onion

¼ teaspoon salt

½ tablespoon Garlic and Herb seasoning

9 ounce box frozen spinach, water squeezed out

1 pound diced ham


The Execution:


1. Preheat oven to 350°F, and start by chopping half a yellow onion.


2. Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.


3. In another bowl, whisk together the rest of the eggs.


4. Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust.


5. Stir in the salt and garlic and herb seasoning until fully mixed in.


6. When done, fold in the spinach and diced ham.


7. Spray a 9x13 casserole dish with cooking spray and pour the batter into the dish.


8. Bake for 30-35 minutes at 350°F or until the top looks fully cooked.


This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice comes out to be 151.8 Calories, 9.09g Fats, 1.35 g Net Carbs, and 15.1g Protein.


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