Around here, we love a "breakfast" casserole. That's really a silly name for it, because it's good anytime! In fact, I have a green smoothie every single day for breakfast, so I have my "anytime" casserole as my afternoon snack! It's pack with protein and yummy stuff to help me fight those afternoon urges!
Really you can toss anything in this casserole, these are the veggies I just happened to have on hand and needed to use up! Of course sausage makes a great addition, garlic is good in everything, even leftover asparagus tips! If you have leftover veggies or ones that are about to become garbage, toss them in!
What you need...
1 sweet potato, peeled
1/2 pint mushrooms, sliced
1 bell pepper, chopped
1/2 sweet onion, chopped
5 oz. package frozen spinach, thawed and drained
2 pints egg whites
salt & pepper
1/4 cup feta cheese (optional)
Preheat the oven to 400F. Lightly grease a deep dish baking dish. Mine was a 10" round. Run the sweet potato through a food processor fitted with the slicing blade or a mandolin (I used the mandolin). Pile the sweet potatoes into the dish, pressing them up on the side to form a crust. They will take up a lot of room! Pile on the veggies, I started with the onion and pepper, then mushrooms, spinach, and hit it with just a little salt and pepper. Then pour in ALL the egg whites. Bake for 40 minutes, remove from oven, top with feta and bake for 10 minutes longer or until set. Done!
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| What you need... |
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| Lightly grease your dish and add the sweet potatoes, pressing up the sides to form a crust. |
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| Pile in all your veggies... |
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| Pour the egg whites in... |
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| Bake for 40 minutes... |
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| Top with feta and return to oven for 10 minutes or until set... |
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| Voila...how easy was that? |
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