Virginia Ham and Egg Casserole

By kelsa94

Ingredients

• 2 teaspoons canola oil
• 1 cup chopped Vidalia onion
• 1 red bell pepper, chopped
• 1 1/2 cups chopped Virginia ham
• 2 cups chopped spinach
• 8 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• Pinch of ground cayenne
• Pinch of salt
• 1/4 teaspoon freshly ground pepper
• 1 cup shredded sharp Cheddar cheese, divided
• 8 cups cubed white bread

Details

Servings 12
Preparation time 30mins
Cooking time 190mins
Adapted from cooking.com

Preparation

Step 1

Lightly oil a 9 x 13-inch casserole.

In a large nonstick skillet, heat the oil over medium-high heat. Saute the onion until beginning to brown, about 5 minutes. Add the red pepper and saute an additional 3 minutes until the red pepper is softened. Stir the ham and spinach into the sauteed vegetables and stir for 30 seconds until the spinach has begun to wilt. Set aside.

In a large bowl, whisk together the eggs, milk, dry mustard, cayenne, salt and pepper.

Spread the breadcrumbs over the bottom of the casserole. Spoon the ham and vegetable mixture evenly over the bread. Pour the egg mixture over the vegetables. Sprinkle the cheddar over the top. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 350 degrees F.

Bake until set in the center, about 40 to 50 minutes. Let cool for 10 minutes before serving