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
The Preparation
- 1/2 medium yellow onion
- 12 large egg
- 1/4 cup heavy whipping cream
- 1 cup ricotta cheese
- 1/4 teaspoon salt
- 1/2 tablespoon garlic and herb seasoning
- 9 ounces frozen spinach, water squeezed out
- 16 ounces ham, diced
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 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 Casserole. Each serving comes out to be 138 calories, 8g fats, 2.9g net carbs, and 13.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 medium yellow onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 12 large egg | 944 | 62.8 | 4.8 | 0 | 4.8 | 82.9 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1 cup ricotta cheese | 341 | 19.5 | 12.7 | 0 | 12.7 | 28.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 tablespoon garlic and herb seasoning | 11 | 0.2 | 2.3 | 0.9 | 1.4 | 0.5 |
| 9 ounce frozen spinach | 74 | 1.5 | 10.7 | 7.4 | 3.3 | 9.3 |
| 16 ounce ham | 567 | 20.2 | 16.2 | 0 | 16.2 | 81 |
| Totals | 2159 | 125.7 | 53.1 | 8.9 | 44.2 | 204.1 |
| Per Serving (/15) | 144 | 8.4 | 3.5 | 0.6 | 2.9 | 13.6 |
Ham, Ricotta, and Spinach Casserole
Ingredients
- ½ medium yellow onion
- 12 large egg
- ¼ cup heavy whipping cream
- 1 cup ricotta cheese
- ¼ teaspoon salt
- ½ tablespoon garlic and herb seasoning
- 9 ounce frozen spinach water squeezed out
- 16 ounce ham diced
Instructions
- Preheat oven to 350F. Dice the onion.
- Blend one-third of the eggs with the heavy whipping cream, ricotta cheese, and onion until smooth. Set aside.
- In a separate bowl, whisk together the remaining eggs.
- Add the blended mixture to the eggs and whisk together. This blended mixture will help keep the eggs together, almost like a crust.
- Stir in the salt and garlic and herb seasoning until fully incorporated.
- Gently stir in the spinach and diced ham.
- Pour the mixture into a greased baking or casserole dish.
- Bake for 30–35 minutes, or until the top looks fully cooked. Enjoy!
I printed out the recipe but there is no mention of spinach in the list of ingredients. Just thought I would mention it! Can’t wait to tryit!
Thank you for taking the time to let me know Jayne. I ate this one for two weeks in a row, hahah. I hope you like it!
I love it.. I want to go into Keto diet… you done recipe for 15 serving.. do you freeze the rest?
I’m new to keto and having trouble meeting my daily fat grams. Would it be problematic to sautée spinach in coconut oil before adding it?
I don’t think it would create a problem!
I am planning to eat keto on vacation. Do you think it would be too much to try and make this last 7 days? Would it spoil?
I love to bake these casseroles and use them during the week! 7 days is fine, but if you can’t eat it within 7 days I would freeze any extra slices.
How do you heat it back up after freezing it? Just pop it in the microwave? Or back in the oven?
Best way would be to allow it to thaw in the fridge and the microwave or bake.
I’m confused, this recipe doesn’t seem to have the correct macro balance for a keto meal (65%-80% fat). Is supplementing necessary?
Not all meals have to be perfectly balanced. You could have a fat heavy lunch or dinner and it would balance out overall.
Direction #2 says blend “4” eggs, but the recipe asks for 12 total. I’m pretty sure it is 12, but I am a little confused.
Hey Lisa – you blend the 4 eggs, heavy whipping cream, ricotta cheese, and onion together into a smooth mixture. You whisk the other 8 eggs together and then add the blended mixture into it.
could you use fresh spinach instead of frozen? how much fresh would you substitute?
Use the same amount – I’d just wilt the spinach before adding it, though.