Make a grab-and-go breakfast using egg, spinach, bacon, cheddar cheese and leftover bread. These mini casseroles bake up as complete meals that you can quickly reheat for breakfast.
Egg & Bacon Mini Casseroles
- 1 (10-ounce or 280-gram) package frozen chopped spinach, thawed
- 4 slices (35 grams per slice) 100% whole-wheat bread, cubed
- 2 tablespoons olive oil
- 1 cup (110 grams) shredded cheddar cheese
- 3 green onion stalks (35 grams), chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Black pepper, to taste
- 4 slices (110 grams) cooked bacon, chopped
- 5 large (50 grams each) eggs
- 1 1/4 cups (305 grams) low-fat milk
Preheat oven to 375F (190C). Spray one 12-well muffin tin (or two 6-well muffin tins) with cooking oil spray, and set aside.
Put thawed spinach into a mesh strainer, and squeeze out as much excess water as possible. Set spinach aside.
In a large mixing bowl, coat cubed bread with olive oil. Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon. Toss the bread mixture until well combined. Divide the mixture evenly among the 12 muffin-tin wells.
In the same bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin, trying your best to evenly divide the egg-and-milk mixture into each muffin well.
Bake the casseroles for 30-40 minutes, or until the bread on top is golden and crispy and the centers are set. Test by poking a skewer into one of the casseroles, and see if it comes out clean.
Allow casseroles to cool before serving.
Serves: 6 | Serving Size: 2 mini casseroles (70 grams each)
Per serving: Calories: 300; Total Fat: 20g; Saturated Fat: 7g; Monounsaturated Fat: 8g; Cholesterol: 206mg; Sodium: 538mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 4g; Protein: 17g
Nutrition Bonus: Potassium: 369mg; Iron: 11%; Vitamin A: 123%; Vitamin C: 22%; Calcium: 32%