Spinach & Mushroom Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 large Egg, fresh, whole, raw 2 cup Spinach, fresh 50 grams Portabella Mushrooms 6 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup) .25 cup, chopped Onions, raw
Sautee onion in caste iron skillet. Add sliced portabella mushrooms, and sautee about 5 minutes. Add spinach and cook until wilted. While veggies are cooking crack eggs into a bowl and whisk. Add cheese and seasoning to taste. When spinach is done turn off burner. Add eggs to skillet and whisk all together. Put skillet in 350 degree oven and bake for 20 minutes. SLice into 8 wedges. Refrigerate.
Serving Size: 1 wedge
Number of Servings: 8
Recipe submitted by SparkPeople user MABDINOOR.
Serving Size: 1 wedge
Number of Servings: 8
Recipe submitted by SparkPeople user MABDINOOR.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 11.8 g
- Cholesterol: 294.0 mg
- Sodium: 113.0 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 15.1 g
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