Emeril's Spinach, Ham and Cheese Breakfast Casserole

Ingredients

Cooking Directions

Heat the olive oil in a small sauté pan over medium-high heat. Add the onions and a couple of pinches of salt and cook, stirring occasionally, until soft, about 4 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine. Transfer to a well-greased 11.5 x 8-inch glass baking dish; spread the mixture out evenly.

Using the same bowl, add the eggs, half and half, the 2 teaspoons salt, thyme, and cayenne pepper. Whisk to mix well and pour over the bread mixture. Cover with foil and store in the refrigerator up to overnight.

Preheat the oven to 375 degrees F. Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top. Return to the oven and continue cooking until golden brown, puffed, and cooked through, about 30 minutes more.

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.