Breakfast Egg Casserole with Mushrooms, Spinach & Salsa
Pack some veggies into your morning with this healthy breakfast egg casserole. A scoop of salsa mixed into the eggs adds some kick! Great for a light dinner, too. 113 calories and 1 Weight Watchers Freestyle SP
Servings: 6 Servings
Calories: 112.6kcal
Ingredients
- 2 teaspoons olive oil divided
- 12 ounces crimini baby bella mushrooms, sliced
- 4 cups packed fresh spinach, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup salsa
- 5 eggs
- 5 egg whites
- ⅓ cup water
- 2 green onions thinly sliced
Instructions
- 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.
- 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.
Notes
Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 0.16of Casserole | Calories: 112.6kcal | Carbohydrates: 4.9g | Protein: 11g | Fat: 6.3g | Saturated Fat: 1.6g | Cholesterol: 155mg | Sodium: 411.4mg | Fiber: 1.6g | Sugar: 2.5g