Healthy breakfast casserole
  • 2 teaspoons olive oil, divided
  • 12 ounces mushrooms, sliced
  • One bunch of spinach (roughly 10oz.)
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ cup salsa
  • 5 eggs
  • 5 egg whites
  • ⅓ cup water
  • 3 shallots, thinly sliced
  1. Preheat the oven to 375 degrees F. Coat a 7-by-11 glass or ceramic baking dish with olive oil spray and set aside.
  2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they are tender.
  3. Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach has cooked down and is bright green, 1 to 2 minutes.
  4. Season with the sea salt and pepper. Drain any extra liquid.
  5. On the bottom of the prepared baking dish, spread the mushroom and spinach mixture evenly. Spoon the salsa over the mushroom and spinach mixture.
  6. In a large bowl, whisk together the eggs, egg whites and water. Pour the egg mixture over the mushroom, spinach and salsa mixture. Sprinkle the shallots over the top.
  7. Bake until the eggs are set and are starting to turn light golden brown, about 25 minutes. Test for doneness by inserting a fork or toothpick into the middle of the eggs. It should come out clean, but slightly wet.
  8. Allow the casserole to sit for about 5 minutes, then cut into pieces and serve. Fresh fruit makes a good accompaniment.
Recipe by Easy Health OptionsĀ® at