Name: Ham and potato breakfast casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/2 medium russet potato, diced into half-inch cubes; 4 oz diced ham; 1 large egg; 4 large egg whites; 2 oz fresh baby spinach, roughly chopped; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 4 olive oil cooking sprays

Ingredients

9 items

1/2 medium russet potato, diced into half-inch cubes
4 oz diced ham
1 large egg
4 large egg whites
2 oz fresh baby spinach, roughly chopped
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 375°F. Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the diced potatoes and about one-eighth of the salt. Cook in a single layer, stirring every 2 minutes, for 10 to 12 minutes until golden and a cube is nearly tender when pierced.
Add the diced ham and chopped spinach to the skillet. Stir for 1 to 2 minutes until the ham is warmed through and the spinach is completely wilted. Remove the pan from the heat.
In a mixing bowl, whisk together the whole egg, egg whites, the rest of the salt, and the black pepper. Lightly coat a 3-cup baking dish with cooking spray. Done when 160°F in the thickest part.
Transfer the potato and ham mixture to the prepared baking dish. Pour the egg mixture over the top, pressing down on the vegetables to ensure they are submerged. Bake for 22 to 28 minutes until the center is set and doesn't jiggle when nudged. Let rest for 3 minutes before serving. Done when Center is set and a knife comes out clean, 160°F.

Nutrition

Ingredients

Instructions

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