First, I want to thank all of you who left so many encouraging comments on my last post, My First Marathon: The Good, The Bad & The Ugly. Truly, your support made me a little teary. After almost two weeks off of running, with the exception of a couple of short ones, I’m ready to lace up my shoes and hit the pavement again. I’m missing the exertion, the adrenaline…the calorie burn!
If you’re looking for a quick, easy and healthy way to feed your family on the weekend, this vegetarian casserole could be the answer. The beauty is that the separate parts can be prepared the night before and put together in the morning. Saute the mushrooms and spinach, and layer them in the baking dish with the salsa. In a separate bowl, whisk the eggs and water, cover and refrigerate. In the morning, all you have to do is preheat the oven, pour the eggs over the vegetables and bake the casserole.
Breakfast is served!
Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top. (According to my friend, Kalyn of Kalyn’s Kitchen – the queen of breakfast casseroles, in my book – every baked egg dish should be hit with a healthy sprinkle of chopped green onions. I am inclined to agree.)
Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
Let the casserole sit for about 5 minutes, then cut into pieces and serve.
Other egg recipes for the weekend:
Cookin’ Canuck’s Southwestern Breakfast Quesadilla with Eggs, Black Beans & Salsa
Cookin’ Canuck’s Poached Eggs on Toast with Chipotle Mayo, Bacon & Avocado
Kalyn’s Kitchen’s Swiss Chard, Mozzarella & Feta Egg Bake
Jeanette’s Healthy Living’s Asian Fusion Omelette/Frittata
She Wears Many Hats’ Bean & Cheese Egg Bakes
Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
|Serving Size||⅙ of casserole|
|Amount Per Serving||As Served|
|Calories 101kcal Calories from fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 2 tsp olive oil, divided
- 12 oz. crimini (baby bella) mushrooms, sliced
- 4 cups (packed) fresh spinach, roughly chopped
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup salsa
- 5 eggs
- 5 egg whites
- 1/3 cup water
- 2 green onions, thinly sliced
- Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
- In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
- Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
- Let the casserole sit for about 5 minutes, then cut into pieces and serve.
- *Leftovers can be covered and refrigerated. Reheat for about 1 minute in the microwave.