Veggie-Loaded Breakfast Casserole

11 65 324
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 4
Veggie-Loaded Breakfast Casserole
Health Highlights

Ingredients


2 spray (about 1/3 second) Olive oil cooking spray
10 small mushroom(s) Baby portobello mushroom (sliced)
2 tsp Garlic (minced)
1/2 medium Red onion (diced)
2 medium pepper(s) Red bell pepper (diced)
2 cup Baby spinach (packed; roughly chopped)
2 medium potato Sweet potato (shredded (can be done with a cheese grater))
10 medium Egg
1/3 cup Almond milk, unsweetened (or milk of choice)
1 dash Salt and pepper
1 cup Cottage cheese (2% M.F.)

Instructions


  1. In a large skillet over medium heat, coat the pan with olive oil (~1/4- 1 tbsp) and heat the oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate. 
  2. Spray more oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
  3. Generously spray a 9x13 baking dish with olive oil cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
  4. Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
  5. In a large bowl, whisk together the egg, milk, salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
  6. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.

Nutrition Facts

Per Portion

Calories 324
Calories from fat 124
Calories from saturated fat 41
Total Fat 13.8 g
Saturated Fat 4.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.7 g
Cholesterol 483 mg
Sodium 425 mg
Potassium 1097 mg
Total Carbohydrate 27.3 g
Dietary Fiber 4.8 g
Sugars 11.7 g
Protein 25.2 g

Dietary servings

Per Portion


Meat Alternative 1.3
Milk Alternative 0.3
Vegetables 3.3

Energy sources


Pygal31%452.1364634334293145.0360815856329938%381.01303796366005282.744152250074131%307.2915307526873145.8721972838944831%38%31%CarbohydratesFatProtein

Meal Type(s)

Breakfast




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