High Protein Veggie Breakfast Casserole

Name: High Protein Veggie Breakfast Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 0 pieces Avocado Oil Spray (avocado oil cooking spray or olive oil spray); 1 tbsp Avocado Oil (1 tbsp avocado oil or olive oil); ½ piece Vidalia Onion (½ medium Vidalia onion diced- you can also use a yellow or white onion); 1 piece Red Pepper (1 red pepper membrane removed, seeded, and diced); 1 piece Zucchini (1 medium zucchini ends removed and diced); 1 piece Summer Squash (1 small yellow squash ends removed and diced); 2 cloves Garlic (2 cloves garlic minced); 6 oz Baby Spinach (6 oz fresh baby spinach); 4 oz Sharp Cheddar Cheese (4 oz sharp cheddar cheese shredded from block); 4 pieces Egg (4 lg eggs); 32 oz Egg White (32 oz liquid egg whites); 2 tbsp Single Cream (2 tbsp light cream); 1 tsp Table Salt (1 tsp salt); ¼ tsp Black Pepper (¼ tsp pepper)

High Protein Veggie Breakfast Casserole - Breakfast (American)

50 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 375 degrees F. and spray a 9x13 baking dish with cooking spray.
2Heat the avocado oil in a large skillet over medium heat.
3Add the onion, pepper, zucchini, and yellow squash and saute for 8-10 minutes, stirring occasionally, until veggies have started to soften.
4Spread the veggies on the bottom of the baking dish.
5Give the skillet a spritz with the avocado oil spray, then add the garlic and spinach to the skillet and cook, stirring constantly, until just wilted.
6Spread the cooked spinach on top of the sauteed vegetables in the baking dish and top with the shredded cheese.
7Whisk the whole eggs, egg whites, light cream, salt, and pepper until blended and frothy, and pour over the vegetable mixture.
8Bake for 35-40 minutes, until eggs are completely set and cheese is lightly golden. Slice into 4 servings and enjoy.