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

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. Combine Ingredients: In a large bowl, whisk together eggs and almond milk. Add the cooked vegetables, bacon, and cheese. Mix until well combined.
5. 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.
6. Serve: Allow to cool slightly before slicing. Garnish with fresh herbs if desired.