Best Breakfast Casserole
This crowd pleasing breakfast casserole bakes up light and cheesy, with spinach, mushrooms, and peppers in every forkful.
Servings: 12
Ingredients
- 1 strip bacon diced
- ½ medium onion finely diced
- 1 cup egg whites liquid egg whites from a carton
- 8 eggs
- 1 cup cottage cheese
- ½ red bell pepper
- ½ cup mushrooms sliced
- 5 ounces fresh spinach cooked and squeezed dry
- 3 tablespoons flour
- ¾ cup cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch casserole dish.
- In a pan over medium heat, cook the diced bacon and onion together until bacon is starting to crisp and onion is tender. Set aside.
- Meanwhile, beat the egg whites until fluffy and almost doubled in size. Whisk in the eggs and cottage cheese.
- In a bowl, combine the red pepper, mushrooms, cooked spinach, and bacon/onion mixture. Sprinkle with 3 tablespoons flour and toss to coat.
- Combine the vegetables with the egg mixture and pour into casserole dish.
- Bake for 25 minutes. Sprinkle top with cheddar cheese and return to oven for 10 to 15 minutes or until cheese is melted and eggs are set.
Notes
- If using frozen spinach, squeeze the liquid out. Use about 1 cup of frozen spinach.
- Leftover breakfast casserole will keep in the refrigerator for up to 4 days, or in the freezer for up to 1 month, in an airtight container.
Nutrition
Calories: 112kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 188mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg