Breakfast Casserole
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January 23, 2020
Persons
8
Serving Size
1/8 casserole
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 2 T extra virgin olive oil
- 1 c onions
- 1 pound bacon
- 3 c mushrooms
- ½ c cherry tomatoes
- 10 oz fresh spinach
- 6 eggs
- 1 cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- Salt and pepper to taste
- 1 1/2 c cheddar and mozzarella cheese — mix
- Parsley
Instructions
- Preheat oven to 325°F.
- Spray a 9×13-inch casserole dish with a good coating of cooking spray, and set aside.
- In a medium skillet, add the olive oil over medium heat. Add the onions, and cook until they are soft.
- Fry bacon to desired crispness, set aside to cool.
- Then, add the rest of the veggies, and sauté until they are tender. Add this veggie mixture to the baking dish. Set aside.
- While the veggies are cooking, whisk together the eggs, milk, garlic powder, mustard powder, salt, and pepper in a bowl.
- Pour the egg mixture over the veggie mixture in the baking dish.
- Next, add the cheese.
- Cover with foil, and bake 40 minutes. Remove the foil, and cook an additional 10 minutes, or until the egg mixture is cooked through.
- Let it cool for 5 minutes before serving.
Nutrition Facts
Breakfast Casserole
Serves: 8
|
Amount Per Serving: 1/8 casserole
|
||
|---|---|---|
| Calories | 594.58 kcal | |
| % Daily Value* | ||
| Total Fat 48.41 g | 74.5% | |
| Saturated Fat 21.71 g | 108.6% | |
| Trans Fat 0.38 g | ||
| Cholesterol 229.05 mg | 76.4% | |
| Sodium 972.19 mg | 40.5% | |
| Total Carbohydrate 9.28 g | 3.1% | |
| Dietary Fiber 1.85 g | 7.4% | |
| Sugars 4.63 g | ||
| Protein 31.01 g | ||
| Vitamin A 46.23 % | Vitamin C 19.23 % | |
| Calcium 55.23 % | Iron 13.28 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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