Spinach and Mushroom Breakfast Casserole

Cravings lead me to some of the best food! This casserole is like a savory bread pudding. I love using croutons since I found out that they don’t have a lot of calories or fat and add tons of flavor. I’ve used them crushed as bread crumbs, too. This breakfast (or lunch or dinner) is super easy and adaptable—you could leave out the croutons, add in some cooked bacon or breakfast sausage, use eggs instead of egg substitute, or change the veggies, seasonings or cheeses to your liking. If you want, you can even chop and cook the veggies the night before and store them in the fridge. The next morning, just whip up the egg mixture, add the veggies, croutons and cheeses and bake it off.

Ingredients (serves 8):

1 Tablespoon olive oil

1 whole shallot, finely chopped, about ¼ cup (sub out onions if you want)

2 cloves of garlic, finely chopped

4 cups of chopped baby spinach

2 ½ cups sliced mushrooms

½ cup chopped red bell pepper

2 cups cholesterol free egg substitute (like Egg Beaters®)

1 cup fat free half and half or milk

1 teaspoon salt

½ teaspoon freshly cracked black pepper

¼ teaspoon ground nutmeg

1 ½ cup herb seasoned croutons

¼ cup grated parmesan

½ cup shredded Swiss cheese (gruyere or mozzarella would also be good)

Directions: Preheat oven to 350 degrees F. Spray a 2.5 or 3 quart baking dish with cooking spray and set aside.

Add the olive oil to a large skillet over medium low heat. Add the shallots and cook for 4 minutes or until fragrant. Add the garlic and cook for 3 minutes or until fragrant, but not browned. Add the spinach, mushrooms and bell pepper and cook until the spinach is wilted, about 5 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the egg substitute, half and half or milk and the seasonings. Stir in the croutons and cheeses. Let stand for 10 minutes and then pour into the prepared baking dish.

Bake for 45 minutes or until a toothpick in the middle comes out clean. Let cool for 10 minutes.