After the great success of the sausage and spinach egg casserole (which was well-liked by both of us, even though Michael doesn’t usually like eggs), I decided to try it again, with a few changes. I love this casserole because it’s portable, it can be frozen and thawed well, and reheating it is a snap. It makes for a really quick and filling breakfast (or post-workout meal). It’s been a great way to add additional vegetables to our days, as well.
Bacon, Mushroom, Spinach and Egg Casserole
8 slices thick-cut bacon, cooked and chopped
2 cups frozen, chopped Spinach (heated and pressed of excess water)
2 cups sauteed Mushrooms
1 cup Cheese (I used a combination of Monterey Jack and Cheddar)
Salt and Pepper, to taste
1 teaspoon Chives
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Crushed Red Pepper
1/8 teaspoon Nutmeg
To prep ingredients, I baked my bacon – you can find plenty of instructions online. While the bacon was cooking, I heated the frozen spinach in the microwave and also heated up the mushrooms (rather than cooking my own mushrooms, I used half a bag of frozen Mushroom Medley from Trader Joe’s). It would be easy enough to sauté the mushrooms in butter (or in bacon grease if you wait until your bacon is cooked). Once the bacon is cooked through, place it on a plate covered with papertowels to drain and chop the bacon once it has drained. Drain the spinach by pressing (either by hand or with a cheesecloth).
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8 pan. Mix eggs, spinach and mushrooms together. Season the egg mixture and then add the cheese and bacon to the egg mixture. Once everything is evenly combined, pour into the 8 x 8 pan and bake 35-45 minutes, rotating midway through. This recipe makes 8 servings.
I spaced on the fact that I have gruyere cheese in my fridge, which I think would have been a really nice cheese to use in this dish instead of the Monterey Jack. Maybe next time.
Nutrition Information (per serving):
Calories: 213 kcal
Fat: 15 g
Saturated Fat: 6 g
Total Carbohydrate: 3.5 g
Fiber: .5 g
Protein: 13 g
Net Carbohydrate: 3 g