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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