Fat-blasting Baked Egg Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable broth or 2 tablespoons water
• 6 ounces sliced cremini mushrooms (baby bella)
• 1/2 cup chopped red bell pepper
• 2 teaspoons simply organic all-purpose seasoning (or another seasoning blend you like)
• 2 teaspoons minced fresh jalapenos (optional)
• 2 1/2 cups packed fresh spinach, roughly chopped
• 4 ounces turkey bacon, cooked and chopped
• sea salt
• fresh ground black pepper
• 9 egg whites
• 3 green onions, thinly sliced

Recipe

• 1 preheat the oven to 375 degrees. line a 7-by-11-inch baking dish with parchment.
• 2 heat a large skillet over medium heat. add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, simply organic seasoning, and optional jalapeños. cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
• 3 add the spinach. cook until the spinach is cooked down and bright green, about 1 minute. remove the pan from the heat. stir in the turkey bacon, and season to taste with salt and pepper.
• 4 spread the spinach mixture evenly on the bottom of the prepared baking dish. whisk the egg whites, then pour them over the spinach mixture. scatter the green onions on top.
• 5 bake until the egg whites are set, about 25 minutes. test by poking a small sharp knife into the middle of the casserole and taking a peek — it should be moist inside, but not liquidy.
• 6 let the casserole sit for about 5 minutes, and then cut into pieces and serve. (the leftovers reheat well in the microwave — just cover and refrigerate.).