Overnight Egg Casserole
With Light Ricotta Cheese
Calories 272 (36% from fat)
Fat 11 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 142 mg.
Sodium 630 mg.
Carb. 23 gram
Fiber 3 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 19 gram
With Fat Free Ricotta Cheese
Calories 261 (28% from fat)
Fat 8 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 137 mg.
Sodium 642 mg.
Carb. 25 gram
Fiber 3 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 19 gram
Ingredients
1 pound red potatoes, chopped
1 cup yellow onion, chopped
1 1/2 cup mushrooms, sliced
2 bell peppers, any color, diced
olive oil cooking spray
10 large egg whites
4 large whole eggs
1/2 cup fat free half & half
15 oz. light ricotta cheese
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. black pepper, ground
2 Tbsp. extra-virgin olive oil
2 cups baby spinach
This is a simple breakfast you can prepare the night before; make sure you give yourself enough time to bake it in the morning. If you like things on the spicy side, add some cayenne or red pepper flakes to the egg mix.
1. Prepare the potatoes, onion, mushrooms and bell peppers and set them aside. You can quarter the potatoes as shown in the picture, or chop them up finer if you want them to blend more thoroughly into the dish.
2. Lightly coat a 9x13 baking dish with olive oil and set aside.
3. Put the next 8 ingredients, egg whites, whole eggs, half & half, ricotta, salt, baking powder, garlic powder and black pepper in a bowl. Whisk together well. (I prefer using a mixer to combine thoroughly.) Set aside.
4. Heat a large skillet over medium heat. Add the olive oil, potatoes and onion. Cook for about 5-7 minutes, stirring frequently until the onion turns translucent.
5. Add the mushrooms and bell pepper to the potatoes and cook until the peppers are tender, about 5 minutes more. Stir regularly.
6. Remove the vegetables from the heat and pour into the casserole dish.
7. Spread the spinach evenly over top of the vegetables.
8. Pour the egg mixture over the top. Then cover and refrigerate until you're ready to bake.
WHEN READY TO BAKE:
9. Preheat oven to 350 degrees Fahrenheit. Bake the casserole until the eggs are set in the middle; the edges will start to brown, about 45 to 55 minutes.
10. When you remove it from the oven, let it sit for 5 minutes before cutting it into servings.
Yield: 6 Servings
