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 350^⁰. 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.