Breakfast

Egg Casserole with Spinach and Mushrooms is for Breakfast.

Egg Casserole with Spinach and Mushrooms takes 20 minutes to prepare.

Egg Casserole with Spinach and Mushrooms takes 40 minutes to cook.

Egg Casserole with Spinach and Mushrooms makes 12 servings.

The ingredients for Egg Casserole with Spinach and Mushrooms are:

1 package Jenny-O Spicy Turkey Sausage - remove from casings
1/2 cup chopped onion - or fozen onion/bell pepper mix
1 1/2 cups shredded cheddar cheese
1 10 oz package frozen chopped spinach, thawed and WELL drained - wring it dry with your hands!
1 cup fresh mushrooms, sliced
12 eggs
2 cups 2% milk
1 tsp pepper

Here is how you make Egg Casserole with Spinach and Mushrooms:

Brown turkey - remove from skillet. In melted butter, saute onion/bell peppers and mushroom until softened and clear - not caramelized- removes excess water. Off the heat ,combine sausage and all vegetables including spinach - add 1 cup of cheese and pepper - mix well. In a large bowl beat eggs, add milk. Oil spray casserole dish, lay out meat/veggie/cheese combination on bottom, pour over egg mixture. Bake at 350 for 40-50 minutes- looking for knife to come out clean - last 5 minutes add last 1/2 cup cheese. Cool 10 minutes before slicing. Can reheat for 1.5 minutes in microwave.Serving Size:?12 servings

The nutritional information for Egg Casserole with Spinach and Mushrooms is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 235.0

• Total Fat: 15.6 g
• Cholesterol: 234.8 mg
• Sodium: 588.9 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.5 g
• Protein: 19.0 g

The dietary needs meet for Egg Casserole with Spinach and Mushrooms is Low Carb