Fat Blasting Baked Egg Casserole Recipes

EASY BAKED HAM N' EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9" x 13" baking pan or dish.
• Mix ingredients well.
• Pour into greased baking pan or dish.
• Bake for 45 minute.

EGG CASSEROLE

Steps:

• Preheat oven to 350˚ F.
• Drain all excess water from the spinach.
• In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
• While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
• Add your saucepan ingredients and stir it all together.
• Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
• Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.

FAT-BLASTING BAKED EGG CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment.
• Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, Simply Organic seasoning, and optional jalapeños. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
• Add the spinach. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper.
• Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top.
• Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek - it should be moist inside, but not liquidy.
• Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave - just cover and refrigerate.).