Breakfast, brunch, or even dinner will be cozy and delicious when you serve up this Ham and Spinach Egg Bake. It’s super easy to pull together in minutes.
Breakfast foods are some of my family’s favorites, particularly egg dishes. Eggs are affordable, packed with protein, and are good stick-to-yer ribs food.
Some days, I just fry or scramble a bunch, but when I don’t feel like being a short order cook or having to come up with side dishes, I like to whip up an egg casserole. Quiches, frittatas, or the ever-American egg bake are great ways to prepare eggs for a crowd.
This Ham and Spinach Egg Bake is a big hit at our house. It comes together in minutes and is packed with protein. Not to mention, it will make you strong like Popeye.
This dish is naturally gluten-free, and the swiss cheese is optional, so you can easily make it dairy-free, paleo, whole30 if that’s your desire. I love the warm little kick that the dish gets from the Cajun Spice Blend. Feel free to add more if your people can handle it.
If you’d like to make this in advance or to freeze, please be sure to cool the onions completely before adding the egg mixture. Once assembled, just wrap and either refrigerate or freeze. Thaw overnight in the fridge or add about 10-15 minutes to the baking time if baking from frozen.
I find that having the right tools on hand makes cooking super quick and efficient.
Tools I use to make this EASY:
- nonstick skillet
- cutting board
- chef’s knife
- box grater for cheese
- stainless steel mixing bowls
- Wire whisk
- 9×13 Pyrex pan
Egg Bake with Ham and Spinach
Ingredients
- 1 tbsp olive oil
- 1/2 onion (1/2 cup chopped)
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
- 4 oz diced ham about 3/4 cup
- 1 cup Swiss cheese (shredded) optional
- 12 egg beaten
- 1/2 tsp Cajun Spice Mix
Instructions
- Preheat the oven to 400 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a large nonstick skillet, heat the oil until shimmering. Add the onion and cook, stirring, until it is tender and translucent, about 7 minutes.
- Sprinkle the bits of spinach around the bottom of the pan. Layer the ham over the spinach. Sprinkle the onions over the ham. Sprinkle the cheese, if using, over the onions.
- In a large mixing bowl, beat together the eggs and spice blend. Pour this mixture over the filling in the pan. Bake for 25 minutes or until the eggs are set. Serve immediately.
Michelle says
Oh, I may add this to my weekend breakfast preparations next week! I just wrote a post about how I am making breakfast a more successful priority!
Sue says
I think me and mine must enjoy egg dishes almost as much as you do. We very much enjoyed the Crustless Potato-Leek Quiche from your most recent cookbook. It was surprisingly flavorful to have so few ingredients. I will definitely be making that again.
Jessica Fisher says
So glad you enjoyed it!
Belinda says
I’m not a meat-eater, but this dish is just as YUM without the ham 🙂
Jessica Fisher says
Good to know! Thanks!
Bonnie says
Egg Bake w/Ham & Spinach: Best egg dish ever (don’t over bake, just until barely set). I used leftover ham that had the sugar/maple glaze on it. Maybe the secret ingredient that required a little longer in the oven? However, husband said “now that is a keeper. don’t change a thing, I could eat this every day!” I thought it was very good too; but I lack cooking talent; we mostly just eat my meals because it’s food (or used to be) so we eat it. Wow, I made an enjoyable meal.
I did cut the recipe down, (just 2 of us, and I didn’t want to chance leftovers to waste/trash).
After he finished off the of the casserole, he asked, “when can we have this again?” ……….. So easy, and we loved it. (I had to sub: Provolone cheese (for Swiss), fresh steamed spinach (for frozen) and Creole (for Cajun) seasoning, & used the ‘glazed brn.sugar/ maple’ ham. But, the eggs(used 6 w/a splash of evap. milk) and onions there.(LOL) (Note: My sub’s are the usual reason for a recipe “FAIL” . It was amazing (and a first) my sub’s didn’t cause a poor result. with this one. It was yummy!
What made this recipe so yummy? Don’t care: I always have eggs, and still have a grundle of frozen leftover ham.
Jessica Fisher says
YAY! Congratulations. You do have cooking talent. You made it and he loved it. Boom. High five, sister!
Victoria says
Please tell me what the red items are in thephoto. Red pepper, or tomato or spices? I couldn’t find any mention of a red ingredient in the recipe.
Jessica Fisher says
There’s ham in the egg bake and grapefruit in a dish in the photo. Hope that helps
Bianca says
Hello,
Just wondering do I freeze all ingredients raw in a freezer bag and take out the night before and bake? or do I bake and then freeze?
Thank you,
Newbie 🙂
Jessica Fisher says
If you’d like to make this in advance or to freeze, please be sure to cool the onions completely before adding the egg mixture. Once assembled in the pan, just wrap and either refrigerate overnight or freeze for longer storage. Thaw overnight in the fridge or add about 10-15 minutes to the baking time if baking from frozen.
If you’re short on freezer space, you can make a kit of the fillings. Assemble the vegetables and ham in one bag with the cheese in another bag. Place both small bags in a larger bag and stash in the freezer. Be sure to write recipe instructions on the bag. Then add eggs on the day of baking.