We’ve been testing breakfast recipes for the holidays that can be made in advance and reheated (at 300 degrees for 30 minutes uncovered). If you don’t like goat cheese, then low fat feta is a good substitute.
(modified from original recipe from Cooking Light)
Serves 6
- 2 ½ cups frozen or refrigerated shredded hash browns, defrosted and dried with a paper towel (if frozen)
- 1 tablespoon olive oil, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ teaspoon kosher salt, divided
- Cooking spray
- 4 cups cremini or button mushrooms, sliced (~ 8 ounces)
- 1 cup onion, chopped
- 4 cups fresh spinach, coarsely chopped (~ 4 ounces)
- ½ cup tomatoes, diced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 garlic clove, minced
- 4 eggs + 8 egg whites (1 cup egg whites)
- ¼ cup goat cheese, crumbled (2 ounces)
Preheat oven to 450 degrees.
Combine potatoes, 2 teaspoons olive oil, ½ teaspoon black pepper, ¼ teaspoon salt in a medium bowl. Press potato mixture into the bottom and up the sides of a 10 inch deep dish pie plate coated with cooking spray. Bake for 20 to 25 minutes until starting to brown. Remove from oven and reduce oven heat to 375 degrees.
Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining ½ teaspoon pepper, remaining ¼ teaspoon salt, spinach, tomatoes, thyme and garlic. Cook 3 minutes or until spinach wilts; cool slightly. Whisk eggs, egg whites and cheese together in a medium bowl. Add egg/cheese mixture to skillet and combine well.
Pour egg/mushroom mixture over potato crust. Bake at 375 degrees for 30 minutes or until set. Cool 5 minutes; cut in to 6 wedges.
Nutritional Info/Serving: 201 Calories, Fat 8 g, Protein 19 g, Carbs 16 g
21 Day Fix Container Equivalents/Serving: 0.5 Red, 1.5 Green, 1 Yellow, 0.5 Blue, 0.5 tsp
Leave a Reply