Throw out those breakfast bars and massively carb-, sugar-based quickie morning meals...please! And, spend a little bit of time in the kitchen this weekend for a week's worth of a healthy, complete breakfast.
Ingredients:
14 Cage-Free Large Eggs
1/2 C Mushrooms, sliced
3 C Spinach (fresh)
1/2 C Onion, chopped
1 1/3 C Parmesan Cheese, freshly grated
2 3/4 C Soy Milk
1/4 C and 2 tsp Rice Flour (for a gluten-free, wheat-free meal)
5 tsp Olive Oil (extra virgin)
1 C Cherry Tomatoes, quartered (set aside in a prep bowl)
Cooking Instructions:
1. Preheat oven to 375 degrees
2. In a large skillet, heat 2.5 tsp of olive oil; add onion. Cook until slightly browned; add spinach to the skillet and cook until wilted (about 2-3 minutes.) Set aside.
3. Using the same pan, add remaining 2.5 tsp olive oil. Cook the mushrooms until browned. Set aside.
4. Toss the mushrooms and spinach mixture in a bowl; mixing well. Spread the mixture over the bottom of a 9x13 baking dish.
5. In a large bowl, whisk together soy milk, flour, and eggs, and pour over the mix in the baking dish.
6. Top the casserole with the parmesan cheese.
7. Add salt and pepper to taste.
8. Bake the casserole, uncovered, for 45-50 minutes. Sticking a toothpick in the center to assure it is cooked thoroughly.
9. Add the freshly quartered tomatoes on top when serving.
Ingredients:
14 Cage-Free Large Eggs
1/2 C Mushrooms, sliced
3 C Spinach (fresh)
1/2 C Onion, chopped
1 1/3 C Parmesan Cheese, freshly grated
2 3/4 C Soy Milk
1/4 C and 2 tsp Rice Flour (for a gluten-free, wheat-free meal)
5 tsp Olive Oil (extra virgin)
1 C Cherry Tomatoes, quartered (set aside in a prep bowl)
Cooking Instructions:
1. Preheat oven to 375 degrees
2. In a large skillet, heat 2.5 tsp of olive oil; add onion. Cook until slightly browned; add spinach to the skillet and cook until wilted (about 2-3 minutes.) Set aside.
3. Using the same pan, add remaining 2.5 tsp olive oil. Cook the mushrooms until browned. Set aside.
4. Toss the mushrooms and spinach mixture in a bowl; mixing well. Spread the mixture over the bottom of a 9x13 baking dish.
5. In a large bowl, whisk together soy milk, flour, and eggs, and pour over the mix in the baking dish.
6. Top the casserole with the parmesan cheese.
7. Add salt and pepper to taste.
8. Bake the casserole, uncovered, for 45-50 minutes. Sticking a toothpick in the center to assure it is cooked thoroughly.
9. Add the freshly quartered tomatoes on top when serving.
