Baked Egg Breakfast Casserole

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa

Yield: Serves 6

Serving Size: 1/6 of casserole

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 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

Instructions

1. Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
2. 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.
3. 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.
4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
5. 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.
6. 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).
7. Let the casserole sit for about 5 minutes, then cut into pieces and serve.
8. *Leftovers can be covered and refrigerated. Reheat for about 1 minute in the microwave.

Notes

Calories 110 / Total Fat 6.5g / Saturated Fat 1.5g / Sodium 410.4mg / Total Carbohydrates 4.5g / Fiber 1.6g / Sugars 1.4g / Protein 10.8g / WW (Old Points) 2 / WW (Points+) 3