Spinach & Egg Casserole

Spinach & Egg Casserole

(4 servings)    Printable Version
  • 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.

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