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Wednesday, December 26, 2018

Recipe: Savoury Ham and Ricotta Bread Bake

Healthy Savoury Ham Spinach and Ricotta Bread Bake Recipe - Recipes for Christmas Leftovers, Gluten Free, Healthy, Low Fat, High Protein, Meal Prep Recipes

Christmas is over, wrapping paper is filling your recycling bin and if your house is like mine, your fridge is probably filled with leftovers.

Two things we always seem to have in copious amounts after Christmas are bread and ham - and that's where this recipe comes in handy. 

Healthy Savoury Ham Spinach and Ricotta Bread Bake Recipe - Recipes for Christmas Leftovers, Gluten Free, Healthy, Low Fat, High Protein, Meal Prep Recipes

Whilst you can eat ham sandwiches, they're going to get boring after a while - but this Ham and Ricotta Bread Bake Recipe is the perfect recipe to use up leftovers - and you can even make it in a big batch and freeze it to eat later on. 

Perfect for lunch or a light dinner, it's an easy recipe that you can really make your own. 

Since I can eat tomatoes now, I put tomatoes in almost everything - so this version combines ham with spinach, tomatoes, ricotta cheese, parmesan cheese and mustard for a savoury casserole that will be promptly devoured.

So let me share the recipe with you! >>




Healthy Savoury Ham Spinach and Ricotta Bread Bake Recipe - Recipes for Christmas Leftovers, Gluten Free, Healthy, Low Fat, High Protein, Meal Prep Recipes

Savoury Ham and Ricotta Bread Bake Recipe
serves 3-4, easily multiplied 
gluten free, clean eating friendly, low fat

4-6 slices of gluten free bread (or non-GF bread if you're not gluten free!)
1x 250g packet of frozen spinach, thawed and drained
1 cup ham, thinly sliced 
2 tomatoes, thinly sliced 
6 eggs 
1/2 (120g) cup ricotta cheese 
1/3 cup milk 
1 tbsp grain mustard
Salt and pepper
1/3 cup grated parmesan cheese
  • Preheat your oven to 180C/355F. 
  • Grease a 9x13" baking dish (or 8x8") and set aside.
  • Place your spinach into a fine mesh strainer and push out all of the extra liquid. Add your ham to your drained spinach and season with salt and pepper, set asdie.
  • Option One (as pictured): Cut your gluten free bread into quarters (I did triangles) and then layer your bread in your baking dish crust side down, adding bread then spinach and ham mixture, tomato slices, bread... and continue until you reach the other side of the pan. Repeat until all of your bread is used up.  Mix your eggs, ricotta, milk, mustard and salt and pepper until combined and pour over your bread slices. Sprinkle parmesan cheese on top and bake for 30 minutes or until golden and cooked through.
  • Option Two (I call this #lazymode): Chop your tomatoes into cubes instead of slices and add all of your ingredients except for your bread and parmesan cheese to a mixing bowl. Mix until combined and stir through your bread (cut into cubes). Pour into your prepared pan, sprinkle with parmesan cheese and bake for 30 minutes or until golden and cooked through.
  • Serve immediately or leave to cool before slicing and storing in the fridge to reheat and eat later. This bake also freezes really well so you can make it in a big batch and freeze it for a quick future meal. Simply defrost and reheat when you're ready. 
Notes: You can add whatever mix ins you like. Swap the ham for cooked chicken breast, swap the tomatoes and spinach for peas and corn - the possibilities are endless. Simply use this as a base and get creative! (And tell me what you did because I'd love to try your version!) 

And there you have it, a recipe that's kind of like one of those "choose your own adventure" books because you get to choose what you do 😝

But tell me,
What was Christmas like for you this year?
And what leftovers do you currently have sitting in your fridge?

    
   
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