Egg Casserole with Spinach and Mushrooms

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 15.6 g
  • Cholesterol: 234.8 mg
  • Sodium: 588.9 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 19.0 g

View full nutritional breakdown of Egg Casserole with Spinach and Mushrooms calories by ingredient


Introduction

looking for a healthy casserole I can make on the weekend and just reheat during the week - looking for healthy protein -I think this will work - no added bread of potatoes! looking for a healthy casserole I can make on the weekend and just reheat during the week - looking for healthy protein -I think this will work - no added bread of potatoes!
Number of Servings: 12

Ingredients

    1 package Jenny-O Spicy Turkey Sausage - remove from casings
    1/2 cup chopped onion - or fozen onion/bell pepper mix
    1 1/2 cups shredded cheddar cheese
    1 10 oz package frozen chopped spinach, thawed and WELL drained - wring it dry with your hands!
    1 cup fresh mushrooms, sliced
    12 eggs
    2 cups 2% milk
    1 tsp pepper

Tips

I use the frozen trio of chopped white onion, and red and green bell pepper - may use closer to 3/4 cup. Just want it sauteed well.


Directions

Brown turkey - remove from skillet. In melted butter, saute onion/bell peppers and mushroom until softened and clear - not caramelized- removes excess water. Off the heat ,combine sausage and all vegetables including spinach - add 1 cup of cheese and pepper - mix well. In a large bowl beat eggs, add milk. Oil spray casserole dish, lay out meat/veggie/cheese combination on bottom, pour over egg mixture. Bake at 350 for 40-50 minutes- looking for knife to come out clean - last 5 minutes add last 1/2 cup cheese. Cool 10 minutes before slicing. Can reheat for 1.5 minutes in microwave.

Serving Size: 12 servings