A super simple veggie loaded breakfast casserole that's so easily customizable to suit whatever you like! You can load them with fresh veggies, and if you like spice, add a dash of hot sauce! You can also add shredded chicken or anything else you please. image Ingredients:
  • 2 tablespoons oil
  • 8-10 mushrooms, sliced
  • 2 teaspoon minced garlic
  • ½ red onion, diced
  • 2 bell peppers, diced
  • 2 cups packed baby spinach, roughly chopped
  • 10 egg whites (¼ cup = 2 egg whites)
  • ¼ cup hot sauce (more or less to taste)
  • salt and pepper
  Instructions:
  • In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown.
  • Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate.
  • Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute.
  • Add in the baby spinach and allow it to wilt, remove from heat, set aside. Spray a 9x13 baking dish with nonstick cooking spray. Add the veggies (both the mushrooms and the pepper mixtures) and set aside.
  • Position a rack in the center of the oven and preheat the oven to 375ºF
  • In a large bowl, whisk together the egg, hot sauce, and salt and pepper.
  • Pour the egg mixture over the prepared veggies.
  • Add a pinch of salt and pepper.
  • Bake the casserole, uncovered, for 45-50 minutes.
  • Allow the casserole to cool for 10 minutes before slicing and serving.
  **Notes: To make ahead: Make the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking. Add-ins: You can certainly add in browned sausage, ground turkey or shredded chicken.