First, I want to thank all of you who left so many encouraging comments on my last post, My First Marathon: The Good, The Bad & The Ugly. Truly, your support made me a little teary. After almost two weeks off of running, with the exception of a couple of short ones, I’m ready to lace up my shoes and hit the pavement again. I’m missing the exertion, the adrenaline…the calorie burn!
If you’re looking for a quick, easy and healthy way to feed your family on the weekend, this vegetarian casserole could be the answer. The beauty is that the separate parts can be prepared the night before and put together in the morning. Saute 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.
Breakfast is served!
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. (According to my friend, Kalyn of Kalyn’s Kitchen – the queen of breakfast casseroles, in my book – every baked egg dish should be hit with a healthy sprinkle of chopped green onions. I am inclined to agree.)
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).
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