Name: Healthy Breakfast Casserole
Prep time: 10 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 1 tbsp extra-virgin olive oil; 2 medium red bell peppers, chopped; ¾ cup green onion, thinly sliced; 5 oz spinach, roughly chopped; 12 large eggs; 3 tbsp heavy cream or half-and-half; 3 dashes hot sauce; ½ tsp fine salt; 10 twists black pepper; 4 oz crumbled feta cheese

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with butter. Warm the olive oil in a large skillet over medium heat. Add the chopped bell peppers and sliced green onions and cook for 8 to 10 minutes until the peppers are tender. Add the spinach and stir until wilted, about 2 minutes. Set aside to cool briefly.

Saute peppers and onions

1 tbsp extra-virgin olive oil

2 medium red bell peppers, chopped

¾ cup green onion, thinly sliced

5 oz spinach, roughly chopped

Crack the eggs into a medium bowl. Add the dairy, hot sauce, salt, and pepper. Whisk until well combined. Stir in half of the crumbled cheese, then fold in the cooled vegetables.

12 large eggs

3 tbsp heavy cream or half-and-half

3 dashes hot sauce

½ tsp fine salt

10 twists black pepper

4 oz crumbled feta cheese

Pour the egg and vegetable mixture into the prepared pan. Scatter the remaining feta on top. Bake for 25 to 35 minutes until the eggs are puffed and the center barely jiggles. A fork inserted near the center should come out clean.

Bake casserole

Let the casserole cool on a wire rack for a few minutes before slicing. Leftovers keep in the refrigerator for up to 4 days and reheat well.

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Instructions

Instructions

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