This breakfast casserole is a perfect make-ahead dish that can be refrigerated and reheated for busy mornings. It’s a hearty combination of flavors and textures that will leave you feeling energized and ready to tackle the day!
Ingredients
- 6 slices of turkey bacon, chopped
- 2 cups of fresh mushrooms, sliced
- 3 cups of fresh spinach
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 large eggs
- 1 cup of unsweetened almond milk (or your preferred milk)
- 1 cup of shredded reduced-fat cheese (e.g., mozzarella or cheddar)
- 1 teaspoon of olive oil
- Salt and pepper to taste
- Fresh herbs like parsley or basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Bacon: In a large skillet, cook the turkey bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
- Sauté the Vegetables: In the same skillet, add olive oil and sauté the onions and garlic until translucent. Add the mushrooms and cook for about 5 minutes until they soften. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
- Combine Ingredients: In a large bowl, whisk together eggs and almond milk. Add the cooked vegetables, bacon, and cheese. Mix until well combined.
- Bake the Casserole: Pour the mixture into a greased baking dish. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
- Serve: Allow to cool slightly before slicing. Garnish with fresh herbs if desired.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 220
- Protein: 18g
- Carbohydrates: 6g
- Fat: 14g
- Fiber: 2g
- Sugars: 2g