Back-to-School Breakfast Casserole

My husband and I are both teachers who returned to work Monday after having had a wonderful summer break full of delicious new recipes.  This doesn't mean that the delicious cooking stops now that we are back to work.  This means if I make it during the school week, it is EASY.

We love breakfast food, so why not have it for dinner?  Conveniently for us, breakfast casseroles and such are usually easy to make.  Here is one of our favorites:

Ham and Cheese Back-to-School Breakfast Casserole

Makes: 8 servings or two very large hungry husband meals

1 package of seasoned (Italian or Restaurant) croutons

1 (12 oz) package diced ham

1 (9 oz) package frozen spinach, thawed and drained

1 (8 oz) package shredded Italian-blend (or mozzarella) cheese

1 cup shredded sharp cheddar cheese

10 eggs

1 1/2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

1. Preheat oven to 350 degrees.
2. Spray 9x13 glass baking dish with cooking oil.
3. Layer croutons, ham, spinach, and cheese in baking dish.
4. In a separate bowl, whisk together eggs, half-and-half, salt, and peppers.
5. Pour over contents in baking dish.
6. Bake uncovered for 35-40 minutes or until lightly browned.

Enjoy!!