Saturday, May 13, 2017

Egg Casserole Breakfast Bake

I went to my daughter's house to spoil the grand kids last week and she had made a wonderful breakfast.  While the kids had pancakes I sat down to this delicious breakfast casserole!   I need to visit in the mornings more often!

She isn't afraid to branch out and try new things.  I think why I loved this casserole because it was  something different for me and took me out of my comfort zone.  Then of course I thought it was delicious.  She was so excited that I loved it she agreed to let me post it today.  

Egg Casserole Breakfast Bake


1/2 (10-ounce pkg frozen chopped spinach, thawed, all excess liquid squeezed out (you could also use broccoli instead of spinach)

1 small onion, chopped

1 clove of garlic, chopped

8 large eggs plus 4 large egg whites

1/4 cup of milk

2 Tbsp. grated Parmesan cheese

1 container of mushrooms

1/2 tsp salt

1-10 oz Canadian bacon or ham

1/4 tsp. pepper

1 cup shredded mozzarella cheese

Preheat oven to 375 Spray a casserole dish with nonstick spray.  In a skillet saute onions, mushrooms, and garlic.  Take off heat and add spinach (or broccoli) and mix together.  Pour into the casserole dish and spread evenly.  In a medium bowl, whisk together the eggs, eggs whites, milk, Parmesan, salt, and pepper.  Mix in mozzarella cheese and Canadian bacon (or ham) and pour over vegetables.   Bake until a knife inserted in the center comes out clean about 30 to 35 minutes.  Wait 5 minutes and cut into 8 pieces.

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