Healthy Spinach & Cheddar Egg Casserole

Good Morning!  Breakfast is the most important meal of the day and if you are one of the people that is sick of making breakfast every day, this recipe is going to make your life easier!  Not to mention it's super healthy AND delicious!

Every year for Christmas, we make something called Tahoe Brunch Casserole.  It's so good but not very healthy, which is why we only eat it once a year!  I was browsing Pinterest the other day and found a recipe that reminded me of the Tahoe Brunch, but much more healthy.  The best part is that you can cut this up into squares and just heat up a square in the morning, eliminating time and effort before work!  (Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.)

I tweaked the recipe to my liking and you can do the same if you prefer.  I used sharp cheddar but any cheese would do the trick.  I have made this with chopped tomatoes and I think mushrooms would be great in this as well.

Enjoy (not making breakfast every morning)!

Healthy Spinach & Cheddar Egg Casserole

recipe adopted by Kalyn's Kitchen

modified recipe and photos by halftomatohalfpotato.com

INGREDIENTS

-1 10 oz. bag organic fresh spinach (4 cups packed)
-1 teaspoon olive oil
-1 1/2 cups shredded cheddar cheese (can use low-fat also)
-1/3 cup thinly sliced green onions (or regular onions, chopped)
-4 eggs, beaten

-4 egg whites, beaten
-1 Tablespoon Dijon mustard

-salt & pepper to taste

DIRECTIONS

-Preheat oven to 375ºF

-Spray a casserole dish with nonstick cooking spray
-Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted

-Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered

-Layer the cheese and sliced onions on top of the spinach
-Beat the eggs with Dijon mustard 

-Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the

 eggs, spinach, and cheese are evenly combined.

-Season with salt & pepper
-Bake about 35 minutes or until the mixture is completely set and starting to lightly brown

-Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.)