Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

2 large eggs
1.5 cups egg whites- about 10 large eggs
1 10oz bag frozen spinach thawed and drained.
6 slices of thick cut bacon cooked and crumbled
.5 cup red or yellow onion chopped
1 green pepper chopped
1 red pepper chopped
1 1/4 cup shredded cheddar
.5 tsp onion powder
.5 tsp garlic powder
salt and pepper to taste

Feel free to add mushrooms or any other veggies!

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray. Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft. Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish. Add another layer, add the spinach. Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies. Create an additional layer by adding the crumbled Butcher Box bacon and shredded cheese. Bake for 35 minutes. Remove from the oven. Allow to cool before serving. Serving Size: 9x13 pan sliced into 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user FREKLE22.