Healthy Breakfast Casserole

Preparation Time10 mins Cooking Time40 mins Makes 8

.Gluten-Free, Keto Friendly

Nutritional Information

Calories

258.04kcal (8 serving)

Total Fat

19.48g (8 serving)

Saturated Fat

6.08g (8 serving)

Trans Fat

0.07g (8 serving)

Cholesterol

392.06mg (8 serving)

Sodium

509.1mg (8 serving)

Total Carbs

4.03g (8 serving)

Dietary Fiber

1.11g (8 serving)

Sugars

1.79g (8 serving)

Protein

15.7g (8 serving)

Ingredients List
  1. 1 tablespoon extra virgin olive oil
  2. 2 medium red bell peppers, seeded and chopped
  3. 3/4 cup green onions, sliced
  4. 6 cups chopped fresh spinach
  5. 12 large eggs
  6. 3 tablespoon Sir Kensington's® Avocado Oil Mayonnaise
  7. 2 teaspoons Sir Kensington's® Dijon Mustard
  8. 1/2 teaspoon each kosher salt cracked black pepper
  9. 4 ounces (1 cup) crumbled feta
  10. Fresh herbs of choice to serve

Directions

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1. Heat oven to 350ºF. Lightly grease a 9x13-inch baking dish.

2. Heat oil in a large nonstick skillet over medium until shimmering. Add pepper and green onions, and cook, stirring frequently, until vegetables are tender, about 8 minutes; season with salt and pepper.

3. Add spinach to skillet and cook, stirring frequently, until wilted, about 2 minutes; set aside to cool.

4. Beat eggs, mayonnaise, dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper together until combined. Stir in cooled cooked vegetables and ½ cup feta; transfer to prepared dish. Sprinkle remaining ½ cup feta over top of egg mixture.

5. Bake until edges are puffed and set, the center just barely jiggles when moved, and a knife inserted in the middle comes out clean, 25–30 minutes.

6. Let casserole cool slightly before serving.