Breakfast

Egg/ Chicken/ Veggie casserole is for Breakfast.

Egg/ Chicken/ Veggie casserole takes 20 minutes to prepare.

Egg/ Chicken/ Veggie casserole takes 20 minutes to cook.

Egg/ Chicken/ Veggie casserole makes 4 servings.

The ingredients for Egg/ Chicken/ Veggie casserole are:

324.0 gram Kroger Cut Leaf Spinach (frozen)
4.0 cup Kroger 3 Pepper & Onion Blend
16.0 oz Organic Valley Ground Chicken, Frozen
12.0 large Egg, fresh, whole, raw
3.0 tbsp Olive Oil

Here is how you make Egg/ Chicken/ Veggie casserole:

Put 3 tbsp organic olive oil in pan and add entire bags of both Kroger Cut lead spinach and Kroger 3 pepper and onion blend frozen veggies. Season with salt and pepper as they cook. When veggies have thawed/ mostly cooked, add 1 pound ground chicken and cook thoroughly. As meat cooks, spray glass baking dish with organic olive oil spray and crack 12 eggs directly into pan then whisk until slightly beaten. When meat and veggies are cooked, add to eggs and bake in 360 oven until done.Serving Size: 4- 12 oz servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user DANAGIRL23.

The nutritional information for Egg/ Chicken/ Veggie casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 558.0

• Total Fat: 36.9 g
• Cholesterol: 653.0 mg
• Sodium: 431.8 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.1 g
• Protein: 43.1 g

The dietary needs meet for Egg/ Chicken/ Veggie casserole is Low Carb