Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
5
votes
Healthy Breakfast Casserole
Start the morning right with this easy to make healthy breakfast casserole.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
Author:
Holly
Equipment
9x13 inch Baking Dish
Frying Pan
Ingredients
1
strip bacon
diced
½
medium
onion
finely diced
1
cup
egg whites
8
eggs
1
cup
cottage cheese
½
red bell pepper
½
cup
mushrooms
sliced
3
tablespoons
flour
5
oz
fresh spinach
cooked and squeezed dry
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 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 8 eggs and cottage cheese.
In a bowl combine the red pepper, mushrooms, cooked spinach and bacon mixture. Sprinkle with 3 tablespoons flour and toss to coat.
Combine the vegetables with the egg mixture and pour into dish.
Bake for 25 minutes. Sprinkle top with cheddar cheese and return to oven for 10-15 minutes or until cheese is melted and eggs are set.
Notes
If using frozen spinach, squeeze liquid out. Use about 1 cup frozen spinach.
Leftover breakfast casserole will keep in the refrigerator for up to 4 days.
Nutrition
Calories:
120
kcal
|
Carbohydrates:
4
g
|
Protein:
11
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
121
mg
|
Sodium:
205
mg
|
Potassium:
198
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1515
IU
|
Vitamin C:
10.1
mg
|
Calcium:
96
mg
|
Iron:
1
mg