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