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Veggie Egg Breakfast Casserole

Veggie Egg Breakfast Casserole

The breakfast recipe you can eat at any time! This Veggie Egg Breakfast Casserole is perfect for a family meal or to prep in advance and enjoy throughout the week. It can be stored in an air-tight container in the fridge for up to 5 days. This dish is also an easy way to sneak veggies in! Enjoy rolled up in a tortilla for a breakfast taco, between an English muffin as a sandwich, or with a bowl of fresh fruit!

Veggie Egg Breakfast Casserole

Yield: 12 servings
Serving Size: 1 piece

MACROS (per 1 piece)
Calories – 180
Protein – 19g
Carbohydrates – 4g
Fat – 9g

Ingredients

  • 1lb ground chicken or turkey
  • 1 tbsp (10g) olive oil
  • 1 bell pepper (408g; any color), diced
  • ½ cup (48g) sliced mushrooms
  • 1 small (53g) yellow onion, diced
  • 3 cups (68g) fresh spinach or kale
  • 7 whole large eggs
  • 2 cups (497g) egg whites (~12-14 egg whites)
  • ¼ cup (57g) low-fat plain kefir
  • Salt and pepper, to taste
  • 1/3 cup (33g) low-fat shredded cheddar cheese, plus ¼ cup (23g) for topping

Directions

  1. Preheat oven to 375 degrees. Prepare 9×13” baking dish by spraying with nonstick spray.
  2. Brown sausage over medium heat in a large saucepan. Crumble in the pan as it cooks.
  3. Pour olive oil into pan and add pepper, mushrooms, and onion. Sautee 5-6 minutes until veggies are tender.
  4. Add spinach and cook until soft, ~2 minutes.
  5. In a large bowl, whisk eggs and egg whites. Add salt and pepper to taste. Whisk in kefir.
  6. Pour ½ of sausage and veggie mixture into prepared baking dish. Sprinkle 1/3 cup cheese.
  7. Pour egg and kefir mixture on top of sausage, veggies, and cheese.
  8. Top with remaining sausage and veggies, then the remaining ¼ cup of cheese.
  9. Bake for 40-45 minutes, or until top and edges are golden brown.
  10. Let cool for 10 minutes and serve warm.

 

Veggie Egg Casserole

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