Healthy Breakfast Casserole

• servings: 6 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

1 cup(s) egg whites, liquid

1/2 cup(s) eggs, liquid (an eggs beaters type)

2 cup(s) squash, fresh - chopped (I used 2 zucchini and 1 yellow crooked neck)

1 cup(s) mushrooms, chopped

1 1/2 teaspoon(s) garlic powder

- salt and pepper to taste (approx. 1/2 tsp of each)

1/2 cup(s) green onions, chopped (approx. 3-4)

2 cup(s) red potatoes (par boiled and chopped) boil for 20 minutes whole, then when cool, cut into small squares)

1 cup(s) low fat shredded cheese (any kind) I used sharp cheddar

6-8 slice(s) Canadian bacon

Directions

NOTE: This can be a do ahead casserole. I boiled my red potatoes the night before and stored them in the fridge overnight. Parboiling the potatoes ahead of time means less baking time so as not to dry out the remaining ingredients. You can probably experiment with different ingredients and create your own flavors.

Chop all veggies. Combine together; set aside. Whisk eggs, salt, pepper & garlic until well blended (you may have to add more liquid eggs, enough to cover the veggies in a casserole dish). Add cheese to egg mixture and whisk until blended.

Spread veggie mixture into a well-greased casserole dish. Pour egg mixture over veggies. Stir until all veggies are well coated. Top with slices of Canadian bacon.

Bake @ 375 degrees covered in foil for 20 minutes. Remove the foil and finish baking until a toothpick inserted in the center comes out clean (about 15 minutes longer). Slice into squares. Serve with fruit and enjoy!