Ham & Veggie Egg Bake

Breakfast bakes are one of my favorite things to enjoy for breakfast.  This one was inspired by all the veggies we had in our fridge and freezer – peppers, spinach, mushrooms, broccoli … and some bread we needed to use up!

We made it as breakfast for dinner and it was filling and a nice delicious meal to come home to.  Do you like breakfast for dinner at your place? 

Ham & Veggie Egg Bake

Ingredients

• 6 slices of whole wheat bread
• 2 C fresh spinach
• 4 oz. fresh baby bella mushrooms, sliced
• 1 medium red bell pepper, diced
• 1 C cooked ham, diced
• 2 C broccoli florets, fresh or frozen
• 1 T minced onion
• 8 eggs
• 1/4 C milk
• 1 tsp. parsley
• 1/4 tsp. paprika
• 1 tsp. ground mustard
• Salt & pepper, a couple of shakes
• 1/2 C shredded Colby Jack Cheese

Directions

Begin by tearing up the 6 slices of day-old bread.  Place in the bottom of a lightly greased 9x13 glass baking dish. 

Toss in the 2 C fresh washed & trimmed spinach, 4 oz. sliced fresh bella mushrooms, 1 medium red bell pepper, diced and 1 T minced onion.  Add the 1 C diced ham. 

Add the broccoli florets.   

In a large bowl, mix the eggs together with 1 tsp. parsley, 1 tsp. ground mustard and 1/4 tsp. paprika.  Add in salt & pepper as desired.  Stir in the 1/4 C milk. 

Pour the egg mixture over the top of the veggies & bread in the pan. 

Cover and refrigerate overnight. 

In the morning, heat the oven to 350 degrees.  Top the casserole with cheese.

Then bake, uncovered, for 45 minutes – 1 hour, until the eggs are set and the cheese is melted. 

Serve warm.

 
Refrigerate leftovers and reheat them by microwaving or reheating in the toaster oven.

 
Enjoy!

This was a great breakfast for dinner option for our family – filling and tasty!  You can totally customize your veggies, and there’s enough veggies in this dish that you can leave out the meat, if desired.