This quick and easy breakfast casserole lasts for a few days and ends up saving me a lot of time in the mornings. Plus it is mighty tasty, low carb and healthy!

Lots going on over the next few days. The weather forecast is awesome and I intend to spend my mornings training for my 5k or upping my walks to 8 miles.  To save time in the mornings I decided to whip up an egg casserole to last us for the next few days.

Breakfast casseroles are the easiest things to make. All you need are 8-10 eggs (for an 8 x 8 dish), some sautéed veggies, 1 cup of cheese and a protein. Toss in a little salt and pepper and you have yourself an amazingly tasty way to start the day.

The beauty of the egg casserole is you can easily mix in different ingredients. Just mix well for best distribution throughout. This one features spinach, bacon, mushrooms and cheddar.

My veggies of choice: spinach and diced baby bella mushrooms. Funny, when I was a kid (translation: in my 20s) I hated spinach and mushrooms. Never tried either but I hated them. Now, I absolutely love them. That’s what happens when you stop being stupid and try something new.

Bacon, Spinach & Mushroom Casserole
Net Carbs: 1g
Weight Watchers PP: 6
Servings: 6

Ingredients

• olive oil, coconut oil or butter (just enough for greasing 8 x 8 casserole dish)
• 10 large eggs
• Bacon, 9 strips, cooked and broken into 3rds
• 3-oz baby bella mushrooms, coarsely chopped, sautéed
• 8 C spinach, sautéed
• 4-oz Cheddar cheese (Monterey Jack, Swiss or other cheese if you prefer), shredded
• salt and pepper to taste

Directions

• Preheat oven to 375; using the oil, grease the bottom and sides of 8 x 8 dish (otherwise cleaning becomes a nightmare).
• Place eggs in a bowl and whisk until scrambled. Mix in salt and pepper. Set aside.
• On bottom of casserole dish, layer bacon pieces, sautéed mushrooms and spinach, and shredded cheese. Pour eggs into dish and gently stir so all ingredients are well mixed with the eggs.
• Bake for 25-30 minutes; remove from oven and serve immediately.