Spinach, Artichoke and Feta Breakfast Casserole Sausage, Vegetable and Cheese Breakfast Casserole Ham, Vegetable and Cheddar Breakfast Casserole

Spinach, Artichoke and Feta Casserole

  • 8 large eggs
  • 4 egg whites or equivalent egg substitute
  • 1 10 oz. package frozen chopped spinach, thawed
  • ¾ cup canned artichokes, drained
  • ½ cup crumbled feta cheese
  • ½ cup onions, finely chopped
  • 1/3 cup red pepper, diced
  • 1 clove garlic, minced
  • 1 Tbsp. fresh parsley, chopped
  • ¼ cup fat free milk
  • 2 Tbsp. grated parmesan cheese
  • salt and pepper to taste

Squeeze out any excess liquid from the thawed spinach. Pat the artichokes dry. Preheat the oven to 375 degrees F. Spray a 9×13 casserole dish with cooking spray. Combine the spinach, onion, artichokes, red pepper, garlic and parsley in a small bowl. Pour this mixture into the casserole dish and spread evenly over the bottom of the dish. In another bowl whisk together the eggs, egg whites or substitute, milk, parmesan cheese and salt and pepper. Stir in the feta cheese and pour this egg mixture over the other ingredients in the casserole dish. Place casserole dish in preheated oven and bake for 32-35 minutes or until a knife inserted near the center comes out clean. Remove casserole from oven and allow casserole to rest for about 10 minutes before cutting it into 8 pieces.
Recipe makes 8 servings Estimated WW Smart points 1 per serving.

Spinach, Vegetable and Cheese Breakfast Casserole

  • 7 oz. sweet Italian chicken sausage, casing removed
  • 8 large eggs
  • 4 egg whites or equivalent egg substitute
  • 1 ¾ cup shredded part skim mozzarella cheese
  • 1 Tbsp. olive oil
  • 1/3 cup chopped shallots
  • 5 oz. sliced mushrooms
  • 1 ½ cups chopped broccoli florets
  • ½ cup diced red bell peppers
  • ¼ cup fat free milk
  • 2 Tbsp. grated parmesan cheese
  • salt and pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13 casserole dish with cooking spray. Spread half of the mozzarella cheese in the casserole dish. Place a large skillet over medium heat and cook the sausage until it is browned and cooked through. Break up the sausage meat as it is cooking. Remove sausage from skillet and set cooked sausage aside. Add the olive oil to the skillet and sauté the shallots, mushrooms, and peppers until the vegetables are tender, about 5-6 minutes. Add the broccoli to the skillet and return the cooked sausage to the skillet and cook for 1 minute.

Mix these ingredients well and remove from the heat. Spread this mixture evenly over the cheese in the casserole dish. In a large bowl whisk together the eggs, egg whites or substitute, milk, parmesan cheese and salt and pepper. Slowly pour this egg mixture over the other ingredients in the casserole dish and top the casserole with the remaining mozzarella cheese. Place casserole dish in preheated oven and bake for 32-35 minutes or until a knife inserted in the center comes out clean. Remove casserole from oven and allow it to rest for 8-10 minutes before cutting into 8 pieces.
Recipe makes 8 servings Estimated WW Smart points 4 per serving.

Ham, Vegetable and Cheddar Breakfast Casserole

  • 7 large eggs
  • 5 egg whites or equivalent egg substitute
  • 2 cups shredded reduced fat sharp cheddar cheese
  • 1/3 cup sliced onions
  • 5 oz. sliced mushrooms
  • ¾ cup diced tomatoes, seeded
  • 1 cup broccoli florets, finely chopped
  • ½ cup chopped green bell pepper
  • 4 oz. ham steak, finely diced
  • ¼ cup fat free milk
  • 1 Tbsp. olive oil
  • salt and pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13 casserole dish with cooking spray. Place 1 cup of the cheddar cheese in the bottom of the casserole dish. Place a large skillet over medium heat and heat the oil. To the hot oil add the onions, mushrooms and green pepper and sauté about 5-6 minutes or until the vegetables are tender. Add the tomatoes and cook 2-3 minutes. Add the broccoli and ham, stir mixture and remove from heat. Spread these ingredients evenly over the cheese in the casserole dish. In a large bowl whisk together the eggs, egg whites or substitute, and salt and pepper. Pour the egg mixture over the vegetables and cheese in the casserole dish.

Top the casserole with the remaining cheese. Place casserole dish in preheated oven and bake for 32-35 minutes or until knife inserted in the center comes out clean. Remove casserole from oven and allow it to rest for 8-10 minutes before cutting into 12 pieces.
Recipe makes 12 servings Estimated WW Smart points 2 per serving.