Spinach & Egg Casserole (4 servings) 1 10-ouce box frozen chopped spinach 1 15-ouce can cheddar cheese soup 1 Tablespoon mustard 1/2 pound deli ham - cut into 1/4-inch cubes (optional) 4 hard-boiled eggs - sliced or chopped Pre-heat oven to 350 deg. In large saucepan, cook spinach according to package directions. Drain well. Add soup, mustard and cubed ham. Pour into 9 x 9-inch baking pan. Top with eggs. Bake 15- 20 minutes or until heated through. Suggestion: Cook eggs the day before and prepare with easy the next morning. This breakfast casserole uses hard-boiled eggs that you can make in advance. The secret ingredient is cheddar cheese soup which makes it super cheesy. Mr Breakfast would like to thank eaat4@aol for this recipe. Recipe number 549. Submitted 9/14/2002.