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
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.