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.
This version of my quick egg casserole has chunks of diced ham, ricotta cheese, and spinach. The ricotta cheese helps create a cheesy “crust” when blended with a couple eggs, and half a small onion. It has a delicious amount of flavor.
I also added a little bit of garlic and herb seasoning to add a touch of Italian flavor. Most stores carry this seasoning in the store under a few different brand names. If you can’t find it at the store, a tablespoon of Italian dressing can be used in place of the seasoning. Though, keep in mind it might add some carbs.
The texture is dense enough to hold in your hand to eat. Which is one of the reasons why I like to make this during a busy week. I can pop this in the microwave, place it on a napkin and eat it as I go. This also freezes well in the freezer which makes it a great candidate if you’re weekly meal prepping.
Yields 15 servings of Ham, Ricotta and Spinach Breakfast Casserole
- 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
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 9×13 casserole dish with cooking spray and pour the batter into the dish.
4. 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.
|Ham, Ricotta and Spinach Breakfast Casserole||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|12 large eggs||858||57.06||4.32||0||4.32||75.36|
|¼ cup heavy whipping cream||202||21.47||1.63||0||1.63||1.69|
|1 cup ricotta cheese||432||32.19||7.54||0||7.54||27.92|
|½ small (35 g) yellow onion||14||0.04||3.27||0||3.27||0.39|
|½ tablespoon Garlic and Herb seasoning||0||0||0||0||0||0|
|9 ounce box frozen spinach, water squeezed out||59||0.66||9.56||6.1||3.46||7.57|
|1 pound diced ham||712||24.93||0||0||0||113.56|