Quick, easy, one-dish meals are such a blessing! Wednesdays are pretty busy for our family. They usually consist of school, archery club, piano lessons and visit from my awesome uncle, and church. There is only a small window of time to cook dinner, so I’m always looking for meals that take very little prep and cook time and clean up. Because they are easy, scrambled eggs and bacon are a regular on Wednesday nights for us. Although my family could eat bacon every single day of the week, scrambled eggs can get old quickly.
This week, I had some delicious leftover ham, and I got the bright idea to make a breakfast casserole. My sweet husband, children, and I devoured the whole thing.
Ham and Spinach Breakfast Casserole
Serves 6-8 THM S
12 eggs (pasture raised)
½ cup nonfat Greek yogurt (grassfed)
2 tsp salt
Pepper to taste
1 tsp Onion powder
½ cup shredded grassfed cheddar cheese
¼ cup feta cheese (grassfed)
1 cup chopped spinach
1lb diced pasture-raised ham (optional, especially if you are trying to eat clean on a budget)
In a large bowl, whisk eggs, yogurt, salt, pepper, and onion powder. Add cheeses, chopped spinach, and ham. Stir until mixed well. Pour into a greased 11×9 casserole dish. Bake in preheated 350 degree oven for approximately 40 minutes. For the Trim Healthy Mama plan, serve with ½ cup of berries and/or sautéed veggies.
It only dirties a dish or two, and the prep time is quick as well. On a busy evening, you can just shove it in the oven and let it cook while you get ready for church, or take care of some other mom duties. You can serve it up on paper plates to make the cleanup even easier. That’s my kind of meal!
