Weekend Breakfast Casserole

Easy baked egg casserole perfect for meal prep. I use whatever I have as far as produce is concerned, but I always stick to the egg and cheese ratio. Otherwise, make it yours!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 400ºF

Step 2

Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.

Step 3

On a non stick pan, cook your mushrooms and scallions until soft. Once they are softened, add the spinach to wilt it. Remove from heat.

Step 4

While the pan is cooling, spray your casserole dish with non stick spray.

Step 5

Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil.

Step 6

Now add the cheese and stir until combined.

Step 7

Next, add the spinach mixture and tomatoes, stir gently until combined.

Step 8

Pour mixture into the sprayed casserole dish. You can top with additional cheese if desired.

Step 9

Bake for 30-40 minutes. Casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.

Step 10

Remove and cut into wedges. Enjoy!

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