Green Eggs & Ham (no bunny blues)

After the Easter baskets have been tucked away and the chocolate bunnies are a delicious, melted memory, those colored, hard-cooked eggs linger on.  If you’re looking for ways to use them before the week is over, this recipe for Green Eggs and Ham Casserole is perfect””and it’s a great way to finish off those Easter leftovers!

Green Eggs and Ham Casserole

Serves 4 to 6

This is a fabulous breakfast or brunch casserole, a great side dish or, if you omit the ham, a main course vegetarian meal. Reduced-fat or fat-free mayonnaise is not recommended for this recipe, as it will change the flavor and texture of the dish.

2 packages frozen chopped spinach, thawed and squeezed dry

1-1/2 cups Spectrum Organic Mayonnaise with Olive Oil

6 to 8 hard-cooked eggs, peeled and chopped

2 cups cooked ham, diced

3 green onions, roots removed and discarded, white and green tops chopped

1/8 teaspoon crushed red pepper flakes

1 teaspoon freshly ground black pepper

1 teaspoon garlic salt

½ teaspoon freshly grated nutmeg

1-1/2 cups Ian’s Natural Foods Panko Breadcrumbs (Italian Style) or seasoned bread crumbs

1 cup shredded Parmesan cheese

3 tablespoons butter, softened

Cooking oil spray

Preheat the oven to 350⁰. In a large bowl, mix spinach, ham, mayonnaise, eggs, onions, red and black pepper, garlic salt, nutmeg, 1/2 cup of bread crumbs and 1/2 cup of Parmesan cheese until well combined.   Spray a 1-1/2 qt. baking dish with cooking oil spray. Spoon the spinach mixture into the greased baking dish.

In a small bowl, mix together butter, remaining breadcrumbs and remaining Parmesan cheese. Spread mixture over casserole.

Bake for 25 to 30 minutes, until heated through and the topping is lightly browned.


About The Kitchen Diva

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”

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