This high-protein breakfast casserole is nutritious and incredibly satisfying, packed with wholesome ingredients like whole eggs, egg whites, cheese, and a medley of colorful veggies.
½mediumVidalia oniondiced- you can also use a yellow or white onion
1red peppermembrane removed, seeded, and diced
1mediumzucchiniends removed and diced
1smallyellow squashends removed and diced
2clovesgarlicminced
6ozfresh baby spinach
4ozsharp cheddar cheeseshredded from block
4lgeggs
32ozliquid egg whites
2tbsplight cream
1tspsalt
¼tsppepper
Instructions
Preheat the oven to 375 degrees F. and spray a 9x13 baking dish with cooking spray.
Heat the avocado oil in a large skillet over medium heat.
Add the onion, pepper, zucchini, and yellow squash and saute for 8-10 minutes, stirring occasionally, until veggies have started to soften.
Spread the veggies on the bottom of the baking dish.
Give the skillet a spritz with the avocado oil spray, then add the garlic and spinach to the skillet and cook, stirring constantly, until just wilted.
Spread the cooked spinach on top of the sauteed vegetables in the baking dish and top with the shredded cheese.
Whisk the whole eggs, egg whites, light cream, salt, and pepper until blended and frothy, and pour over the vegetable mixture.
Bake for 35-40 minutes, until eggs are completely set and cheese is lightly golden. Slice into 4 servings and enjoy.
Notes
Make sure that the vegetables are chopped evenly. I love and HIGHLY recommend this food chopper for getting the job done quickly. I used the large dice blade to chop the veggies for this recipe.
Cook the vegetables until just softened, but still have a little texture to them. You don't want mushy vegetables in the quiche.
Feel free to add extra spinach, it wilts down when cooked, so this can easily be doubled.
I highly recommend shredded cheese from the block for the best texture and flavor.
Before slicing into the casserole, let it rest for 5-10 minutes to ensure the eggs are fully set.