Receta Easy Breakfast Casserole
On the morning of Memorial Day, I was awake before everyone else. I began tip-toeing around the kitchen, scoping out breakfast options, hoping I’d see something that would catch my eye.
When I saw a fresh loaf of whole wheat bread, I thought about making French toast but I wanted something more savory.
I grabbed a carton of eggs, almond milk, spinach, Canadian bacon, cheese and Greek yogurt and got to work.
The end result was a fluffy and filling breakfast casserole that everyone seemed to enjoy!
Easy Breakfast Casserole
Serves 10
Ingredients
- 8 eggs
- 1 cup almond milk
- 1/2 cup skim milk
- 1/2 cup fat free Greek yogurt
- 3/4 teaspoon salt
- 2 cups reduced fat shredded cheese
- 2 1/2 cups shredded spinach
- 8 ounces Canadian bacon, chopped
- 3/4 loaf of whole wheat bread, torn into 1-inch pieces (approximately 7 – 8 cups of bread pieces)
Directions
Preheat oven to 375 degrees
Whisk together eggs, almond milk, skim milk, Greek yogurt and salt
Add cheese, spinach, Canadian bacon and bread pieces to egg mixture and stir to coat
Pour into a 9 x 13 pan sprayed with cooking spray
Bake for 35 minutes, or until top of the casserole begins to brown and springs back when touched lightly
Cut into slices and enjoy
For those of you looking for grab ‘n’ go weekday breakfast options, you could easily prep this the night before and bake it in the morning, or bake it at night and simply reheat it in the morning.
Enjoy!
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Question of the Morning
What is your favorite breakfast casserole?
Every year my mom makes a breakfast casserole called cheese puff casserole on Christmas morning and it is the best. I still need to share that one with you guys!