Ingredients for Fat Blasting Baked Egg Casserole
- Vegetable Broth
- Cremini Mushrooms
- 1 medium red bell pepper, chopped
- Seasoning
- Fresh Jalapenos
- Fresh Spinach
- 4 slices turkey bacon, cooked and crumbled
- Sea Salt
- Fresh Ground Black Pepper
- 6 large egg whites
- 2 green onions, thinly sliced
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How to Make Fat Blasting Baked Egg Casserole
- Preheat oven to 375°F (190°C).
- Line a 7x11-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift out the casserole.
- Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water.
- Add the sliced mushrooms, chopped red bell pepper, Simply Organic seasoning, and optional jalapeños to the skillet.
- Cook, stirring occasionally, until vegetables are nearly tender, about 3 minutes.
- Add the spinach and cook until wilted and bright green, about 1 minute.
- Remove from heat and stir in the crumbled turkey bacon. Season with salt and pepper to taste.
- Spread the vegetable and bacon mixture evenly in the prepared baking dish.
- In a separate bowl, whisk the 6 egg whites until light and frothy.
- Pour the whisked egg whites over the vegetable mixture in the baking dish.
- Scatter the sliced green onions evenly over the top.
- Bake for 25-30 minutes, or until the egg whites are set and no longer jiggly. The center should be moist but not runny.
- Let the casserole sit for 5 minutes before carefully lifting it out of the dish using the parchment paper overhang.
- Cut into pieces and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
7g
Carbs
1g
