Crockpot Ham and Spinach Breakfast Casserole

This Crockpot Ham and Spinach Breakfast Casserole features tender ham with spinach in a fluffy egg base. Perfect for a healthy dinner, it’s a simple recipe that blends savory, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, hearty dinner option that transforms tender ham with spinach in a fluffy egg base into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein, vitamins, and taste. Versatile—serve with toast or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Cook Ham First: Enhances flavor and removes excess fat.
• Wilt Spinach: Reduces moisture for better texture.
• Whisk Eggs Well: Ensures a light, fluffy casserole.
• Check Doneness: Should be set but slightly soft in center.
• Avoid Overfilling: Leaves room for rising.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Liner: Eases cleanup.

Yield: 6 servings

Crockpot Ham and Spinach Breakfast Casserole

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Crockpot ham spinach casserole, healthy dinner treat.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 clove garlic, minced
• 1 cup reduced-fat shredded cheddar cheese
• 1 cup unsweetened almond milk
• 1 small onion
• 2 cups fresh spinach
• 2 tbsp chopped parsley
• 6 large eggs
• 8 oz diced ham

Instructions

1. Prepare Veggies: Chop onion and mince garlic; wilt spinach in a skillet with a splash of water for 1-2 minutes.
2. Cook Ham: In the same skillet, lightly cook diced ham for 3-4 minutes to enhance flavor.
3. Layer in Crockpot: Grease the crockpot or use a liner, then spread ham and wilted spinach on the bottom.
4. Add Aromatics: Sprinkle chopped onion and minced garlic over the ham and spinach.
5. Whisk Eggs: In a bowl, whisk eggs, almond milk, salt, and black pepper until smooth.
6. Pour Mixture: Pour the egg mixture over the ingredients in the crockpot.
7. Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top.
8. Set Crockpot: Cover and cook on low for 6-8 hours or high for 3-4 hours until set.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with parsley and serve warm, savoring this hearty delight!

Notes

• Cook ham first for flavor; wilt spinach to reduce moisture.
• Whisk eggs well for fluffiness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 215Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 229mgSodium 797mgCarbohydrates 3gFiber 0gSugar 1gProtein 20g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Eggs (6 large): For binding and protein.
• Ham (8 oz): Diced, for savoriness.
• Spinach (2 cups): Fresh, for nutrition.
• Milk (1 cup): Unsweetened almond, for moisture.
• Cheddar Cheese (1 cup): Reduced-fat, shredded, for richness.
• Onion (1 small): Chopped, for aroma.
• Garlic (1 clove): Minced, for depth.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Egg Swap: Use egg whites or omit.
• Ham Swap: Use turkey or omit.
• Spinach Swap: Use kale or omit.
• Milk Swap: Use oat milk or omit.
• Cheese Swap: Use mozzarella or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Herb Swap: Use chives or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 15-20 minutes.

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