Breakfast CasseroleSubmitted by: BRANDI0074
IntroductionThis is a recipe from Whole foods that I modified and reduced the calories almost in half! So good and perfect for brunch or pot luck breakfast! If you choose to use mushrooms instead of the spinach, it will change the nutritional value a bit. This is a recipe from Whole foods that I modified and reduced the calories almost in half! So good and perfect for brunch or pot luck breakfast! If you choose to use mushrooms instead of the spinach, it will change the nutritional value a bit.
4 Whole Wheat English Muffins, Split
Pam Olive oil spray
2 Medium Tomatoes, Chopped
16 OZ Frozen spinach, thawed and Drianed Or mushrooms
1/2 cup Skim Milk
1/2 Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Black Pepper, or to taste
1 Cup Kraft 2% shredded Cheese
4 whole eggs
plus 5 egg whites
Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
Spray large skillet with pam and heat over medium heat. Add tomatoes, mushrooms or Spinach, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
In a large bowl, whisk together eggs,egg whites,milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture.Cover and chill overnight.
Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user BRANDI0074.