Healthy Breakfast Casserole
I made this for my son's birthday brunch as we're both watching our weight. He raved about it, so I hope you try it and let me know what you think!
Blue Ribbon Recipe
This will be a big hit at my next cousins weekend! Canadian bacon is a staple around our breakfast table and I loved the addition of fresh vegetables. I like the parboiling tip too. By doing this, it made everything perfectly done. A great breakfast casserole! The Test Kitchen
1 cegg whites, liquid
1/2 ceggs, liquid (an eggs beaters type)
2 csquash, fresh - chopped (i used 2 zucchini and 1 yellow crooked neck)
1 cmushrooms - chopped
1 1/2 tspgarlic powder
·salt and pepper to taste (approx 1/2 tsp of ea)
1/2 cgreen onions - choppped (approx 3-4)
2 cred potatoes (par boiled and chopped) boil for 20 minutes whole, then when cool, cut into small squares)
1 clow fat shredded cheese (any kind) i used sharp cheddar
6-8 slicecanadian bacon
How to Make Healthy Breakfast Casserole
- NOTE: This can be a do ahead casserole. I boiled my red potatoes the night before and stored them in the fridge overnight. Par boiling the potatoes ahead of time means less baking time so as not to dry out the remaining ingredients.
You can probably experiment with different ingredients and create your own flavors.
- Chop all veggies, combine together, set aside
Wisk eggs, salt, pepper & garlic until well blended ( you may have to add more liquid eggs, enough to cover the veggies in a casserole dish) Add cheese to egg mixture and wisk until blended.
- Spread veggie mixture into well greased casserole dish. Pour egg mixture over veggies- stir until all veggies are well coated.
Top with slices of Canadian bacon
- Bake (covered with foil the first 20 minutes)@ 375 degrees. You may have to add a few minutes.
Remove the foil and finish baking until toothpick inserted in center, comes out clean. Slice into squares
Serve with fruit and enjoy!