Post by Loupy on Feb 9, 2019 20:43:18 GMT -7
Breakfast Egg Casserole With Mushrooms, Spinach & Salsa
From: Dara @ www.cookincanuck.com/baked-egg-breakfast-casserole-with-mushrooms-spinach-salsa-recipe/
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.
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Serves: 6
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
Directions
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.
TIPS FOR MAKING THIS BREAKFAST EGG CASSEROLE:
When sautéing a larger portion of mushrooms, I always use a larger skillet. My all-time favorite is a nonstick skillet. This helps the mushrooms to brown rather than just steaming. Browning = flavor!
Just cook the spinach for 1 to 2 minutes. It wilts quickly and you don’t want it to overcook. Bright green and just wilted is what you’re going for.
Spread the vegetables in a 7- by 11-inch ceramic or glass baking dish, then spread the salsa over top. Whisk the eggs, egg whites and water and pour over the veggies and salsa.
The best way to tell if it’s done? Insert a small, sharp knife into the center of the casserole. When the casserole is done, the knife should come out a clean (just a little wet).
CAN THIS BAKED EGG CASSEROLE BE MADE AHEAD?
Yes! And you have two options…
The first option is to make the entire casserole, including baking it, then refrigerate the leftovers. To heat , place a piece of the casserole on a microwave-safe plate and heat in the microwave for 30 to 60 seconds. Easy, right?
Your other option? Sauté 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. Sprinkle the green onions over top.
Nutritional Information
Calories: 113
Total Fat: 6g
Sat fat: 2g
Cholesterol: 155mg
Sodium: 411mg
Carbs: 5g
Fiber: 2g
Sugars: 2.5g
Protein: 11g
From: Dara @ www.cookincanuck.com/baked-egg-breakfast-casserole-with-mushrooms-spinach-salsa-recipe/
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.
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Serves: 6
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
Directions
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.
TIPS FOR MAKING THIS BREAKFAST EGG CASSEROLE:
When sautéing a larger portion of mushrooms, I always use a larger skillet. My all-time favorite is a nonstick skillet. This helps the mushrooms to brown rather than just steaming. Browning = flavor!
Just cook the spinach for 1 to 2 minutes. It wilts quickly and you don’t want it to overcook. Bright green and just wilted is what you’re going for.
Spread the vegetables in a 7- by 11-inch ceramic or glass baking dish, then spread the salsa over top. Whisk the eggs, egg whites and water and pour over the veggies and salsa.
The best way to tell if it’s done? Insert a small, sharp knife into the center of the casserole. When the casserole is done, the knife should come out a clean (just a little wet).
CAN THIS BAKED EGG CASSEROLE BE MADE AHEAD?
Yes! And you have two options…
The first option is to make the entire casserole, including baking it, then refrigerate the leftovers. To heat , place a piece of the casserole on a microwave-safe plate and heat in the microwave for 30 to 60 seconds. Easy, right?
Your other option? Sauté 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. Sprinkle the green onions over top.
Nutritional Information
Calories: 113
Total Fat: 6g
Sat fat: 2g
Cholesterol: 155mg
Sodium: 411mg
Carbs: 5g
Fiber: 2g
Sugars: 2.5g
Protein: 11g
