Breakfast Casserole with Veggies, Eggs and Cheese (No Meat)

Breakfast Casserole with Veggies, Eggs and Cheese (No Meat)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.5
  • Total Fat: 11.2 g
  • Cholesterol: 144.1 mg
  • Sodium: 309.8 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.1 g

View full nutritional breakdown of Breakfast Casserole with Veggies, Eggs and Cheese (No Meat) calories by ingredient
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Introduction

You can bake this on the weekend and bring servings to work for breakfast all week. Also good to take to a pot luck brunch! You can bake this on the weekend and bring servings to work for breakfast all week. Also good to take to a pot luck brunch!
Number of Servings: 6

Ingredients

    2 cup Spinach, fresh
    4 large Egg, fresh, whole, raw
    1 cup, shredded Cheddar Cheese
    113 grams Mushrooms, canned
    0.75 cup Egg - Eggbeaters
    .25 cup Milk, nonfat (skim milk)
    .75 cup, chopped Onions, raw
    1 medium (4-1/8" long) Scallions, raw
    2 tbsp chopped Fresh Chives
    2 1tsp Olive Oil
    2 tbsp Parsley
    1.5 cup, sliced Zucchini
    1 tsp Garlic powder
    1.5 tsp Pepper, black
    .5 tsp Pepper, red or cayenne

Tips

Feel free to add your own variations. I'm always looking for time-saving tips, improved methods and new ways to prepare favorites!


Directions

Preheat oven to 350 degrees F. Chop veggies and saute in 1 teaspoon of olive oil for about five minutes. Allow to cool. Mix in the chives, garlic powder, black pepper, cayenne and any other seasonings you might like to use in with the veggies. Using a manual eggbeater, beat eggs with eggbeaters and milk. Mix in a little salt, if desired. Spray the bottom and sides of a foil-lined, 9x13 inch pan with olive oil. Spread the cooled veggies in the bottom of the pan and sprinkle 1/2 cup of the shredded cheddar on top. Pour the egg mixture over the veggies and sprinkle the remaining 1/2 cup of shredded cheddar on top of the eggs. Bake in the preheated oven for about 20-30 minutes, or until a knife inserted into the center comes out clean and the casserole is lightly browned on top. Remove from the oven and allow to cool for a few minutes, then cut into six, evenly divided servings. If you want to freeze separate portions, let cool completely then remove each portion carefully with a large, non-stick spatula and wrap each egg serving individually in plastic wrap or parchment paper and transfer to a large freezer zip lock bag. Freeze up to one month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. (Microwaves vary so I didn't include timing here.) Be sure to remove from the wrapping before placing in microwave and use a microwave safe dish. Enjoy!

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CKOUDSI617.

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