MAKEOVER: Egg Bake - Nutritional Weight and Wellness recipe (by JESSDACHEF)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 207.5
  • Total Fat: 15.3 g
  • Cholesterol: 219.3 mg
  • Sodium: 370.9 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.0 g



View the original recipe for Egg Bake - Nutritional Weight and Wellness recipe

Introduction

Make-ahead casserole for breakfast, brunch. Balances fat, protein and carbs to keep you satisfied for hours. 1 serving for a meal or 1/2 serving for a snack. You can also split out for smaller portions in muffin or mini-muffin cups. Make-ahead casserole for breakfast, brunch. Balances fat, protein and carbs to keep you satisfied for hours. 1 serving for a meal or 1/2 serving for a snack. You can also split out for smaller portions in muffin or mini-muffin cups.
Number of Servings: 12

Ingredients

    12 eggs
    2 c. cream
    5 cooked bacon slices or 3 sausage links (crumbled)
    1 16 oz package frozen hash browns
    1 16-oz package frozen spinach (or 16 oz fresh spinach, collard greens, or kale, chopped)
    salt, pepper, garlic powder, and hot sauce to taste
    1/2 c. sharp cheddar or other cheese, shredded

Directions

Preheat oven to 350 F. Combine eggs, cream, and seasonings. See aside.

Spread hashbrowns evenly across bottom of large casserole dish (9 or 10 x 13 dish or 3+ quart).
Spread crumbled bacon or sausage over potatoes, then spread spinach (or greens) over bacon. Pour egg mixture over the casserole. Bake casserole for 45-55 minutes, or until set in center. Remove from oven and sprinkle cheese over casserole (residual heat will melt cheese).

Bake time is 20 minutes for mini-muffins (makes 72-96) and 30 minutes for muffin tins (makes 40-48)

Serving Size: 12 meal servings (use 1/2 serving for snack)