As promised, I introduce to you breakfast casserole II. The difference is that I swapped out the bread from the first version and replaced it with sliced potatoes instead. I put all the ingredients, except the eggs, in the pan the night before and cover it. This version also holds together better. The next morning I pour in the beaten eggs and cook it for 50-60 minutes. It doesn’t get any easier to make a healthy breakfast. It still tastes great the next day.
Difference between Breakfast Casserole I and Breakfast Casserole II
In breakfast casserole I, there is a layer of bread, cheese, vegetables, another layer of bread and then more cheese. The problem is the second layer of bread gets soggy even though it is toasted in a pan. Part of the problem I’m guessing is you are supposed to pour the eggs in and let is sit overnight. In breakfast casserole II, I decided to use potatoes instead of bread and it was much more enjoyable. If I am to make the first one again, I will leave out the second layer of bread as the bottom layer maintained its crispiness.
INGREDIENTS
- 1 large Yukon Gold potato
- 10-15 baby Bella mushrooms, sliced
- 1 small bag baby spinach
- 2 cloves garlic, minced
- 1 bag of gluten free dairy free shredded cheese (Follow your heart or Daiya)
- 6 eggs, beaten
- salt
- pepper
- 1 tablespoon plus, margarine
- 1/2 tablespoon olive oil
DIRECTIONS
- Slice the mushrooms and remove stems from the spinach, then put aside.
- Heat a pan over medium heat, add 1 tablespoon margarine, 1/2 tablespoon olive oil. When the margarine is melted, add the mushrooms and cook for 5 minutes.
- Add the spinach and garlic, then cook until wilted, about 2 minutes. Remove the vegetables from the pan.
- Coat a 8 x 9 glass pan with margarine.
- Slice the potato into 1/8 in thick pieces and place a layer on the bottom, then add salt and pepper. Add mushrooms and spinach, then a layer of shredded cheese. Another layer of potatoes then top with more cheese. Pour the eggs over top and bake.
- Bake at 350 degrees F for 50-60 minutes.
- Let stand for about 5 minutes then cut into squares and serve.
TIP: You can put all the layers in the night before, then in the morning add the eggs and bake your breakfast casserole II.
Breakfast casserole II is meant to make your life easier. I put mine together the night before, cover it and add the eggs in the morning. We were able to get about 6 squares out of eat. It depends on how big you want the pieces to be. You can always add some beyond sausage patties with it to complete the meal!