This is my daughter's favorite egg dish. It has less fat, salt, and calories, but all the taste of the original version. Instructions are easy enough for my beginning cook to make on her own with minimal supervision.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
25 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Put an oven rack in the middle tier of the oven.

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  • Beat eggs, half-and-half, and black pepper together in a bowl until smooth.

  • Arrange 6 bread slices into the bottom of the prepared baking dish. Spread about half the ham and half the spinach over the bread. Sprinkle half the green onions and half the Cheddar cheese over the ham and spinach. Spread the bread cubes over the layers and pour 1 cup of the egg mixture over everything. Repeat layering of ham, spinach, green onions, and Cheddar cheese and pour remaining egg mixture over the top.

  • Cover dish with plastic wrap. Put some soup cans atop the plastic wrap to help keep ingredients immersed in liquid; refrigerate at least 15 minutes.

  • Bake in preheated oven until the liquid sets in the middle of the dish, about 50 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C). Let the casserole stand for 8 to 10 minutes before serving.

Cook's Note:

Replace the ham with cooked, crumbled turkey sausage for a delicious variation on this dish.

Nutrition Facts

274 calories; protein 21.7g 43% DV; carbohydrates 20.4g 7% DV; fat 11.4g 18% DV; cholesterol 204.7mg 68% DV; sodium 739.6mg 30% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2015
I prepared this dish last night and refrigerated overnight before baking this morning (I'm not sure if this was a good idea but it seemed like one at the time). I also halved the recipe used milk instead of half and half and forgot the spinach completely so I added a few extra green onions. I couldn't find any ham and ended up with deli ham which wasn't the best. The recipe would have been great with leftover ham. So I will make this again with a few tweaks: not forget the spinach THINLY slice the green onions as listed and refrigerate only 15-20 minutes before baking. (You know follow the recipe a little better!) Mine was quite 'wet' and I don't know if it's because of the overnight soak or the fact that my dish probably wasn't big enough. I think an 8 x 8 pan would be a better size if you half the recipe. Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2015
I prepared this dish last night and refrigerated overnight before baking this morning (I'm not sure if this was a good idea but it seemed like one at the time). I also halved the recipe used milk instead of half and half and forgot the spinach completely so I added a few extra green onions. I couldn't find any ham and ended up with deli ham which wasn't the best. The recipe would have been great with leftover ham. So I will make this again with a few tweaks: not forget the spinach THINLY slice the green onions as listed and refrigerate only 15-20 minutes before baking. (You know follow the recipe a little better!) Mine was quite 'wet' and I don't know if it's because of the overnight soak or the fact that my dish probably wasn't big enough. I think an 8 x 8 pan would be a better size if you half the recipe. Read More
(3)
Rating: 4 stars
09/24/2015
Use American and shredded cheddar sweet bell peppers added. Made for school lunch program Read More
(1)
Rating: 4 stars
12/29/2019
This recipe was the perfect base for a stale loaf of rustic multigrain bread I bought at the farmer's market and dug out of the freezer while I was looking for something else. It had been in there for so long it had gone stale. Since it was not a commercially sliced loaf I did slice some of the bread to line the bottom of the baking dish then cubed the rest and layered as instructed. I decided to use what I had on hand which was leftover ham Swiss cheese and a little bit of cheddar along with the chopped fresh spinach. I did not have any green onions so I added about a couple of teaspoons of stone ground mustard to the custard base. I may add more next time. It was the perfect balance for my husband and me. I prepared it and I cooked it as instructed and it was a tad watery. TIP for next time I will either saute the fresh spinach to get the water out or use frozen spinach that has been thawed and the moisture thoroughly squeezed out. Read More
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