Ham & Spinach
Egg Bake
A hearty layered egg bake built for meal prep — sautéed spinach and onion on the bottom, cubed ham in the middle, two kinds of melted cheese on top, and a full dozen eggs poured over everything and baked until golden and set. Slice into squares and breakfast is handled for the entire week.
- 12 large eggs
- 1½ cups ham, cubed
- 4 cups fresh spinach, roughly chopped
- ¾ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup part-skim mozzarella, shredded
- ½ cup 2% Colby Jack, shredded
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- — cherry tomatoes or sliced cucumbers, to serve (optional)
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1
Preheat & prep
Preheat oven to 375°F. Lightly spray a 9x13 glass baking dish with cooking spray and set aside.
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2
Sauté the vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the spinach and stir for 1–2 minutes until just wilted. Season with a pinch of salt and pepper.
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3
Layer the baking dish
Spread the sautéed spinach and onion mixture evenly across the bottom of the prepared baking dish. Layer the cubed ham evenly over the vegetables. Sprinkle the shredded mozzarella in an even layer over the ham.
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4
Add the eggs
Whisk the eggs together with the salt, pepper, and garlic powder until smooth and well combined. Pour the egg mixture evenly over the layered ingredients. Sprinkle the Colby Jack cheese over the top.
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5
Bake, rest & serve
Bake uncovered at 375°F for 32–35 minutes until the eggs are completely set, the top is lightly golden, and the center doesn't jiggle when the dish is gently shaken. Let rest for 5 minutes before slicing into squares — this firms everything up so it slices cleanly. Serve alongside cherry tomatoes or sliced cucumbers.
- Meal prep champion: Slice into 8 squares and refrigerate in an airtight container for up to 5 days. Reheat individual squares in the microwave for 60–90 seconds for a complete, protein-packed breakfast in under 2 minutes — faster than anything you could order.
- Let it rest before slicing: Five minutes out of the oven makes a real difference — the egg bake firms up significantly as it cools and slices into clean squares rather than falling apart.
- Squeeze the spinach: If the spinach releases a lot of moisture during sautéing, blot the mixture lightly with a paper towel before layering it in the dish — excess moisture in the bottom of the bake can make the eggs watery.
- Swap the protein: This formula works equally well with crumbled turkey bacon, diced cooked chicken breast, or any leftover protein. Follow the same layering method and cook time regardless of what you use.
- Freeze it: Wrap individual squares in foil and freeze for up to 2 months. Reheat from frozen in the microwave for 2–3 minutes or in a 350°F oven for 12 minutes — a complete breakfast that requires zero morning effort.