Overnight egg and potato casserole

Overnight egg and potato casserole

Makes 6 servings

Ingredients 

• 1 ½ cups chopped onion 
• ½ cup nonfat milk 
• 5 cups fresh baby spinach  
• 3 oz reduced-fat Swiss cheese, finely chopped 
• 3 garlic cloves, minced
• 6 large eggs 
• 8 oz sliced mushroom caps  
• ¼ tsp salt
• ½ tsp freshly ground black pepper, divided 
• 1 Tbsp dried basil, or 2 Tbsp fresh, chopped 
• 2 cups frozen shredded hash brown potatoes, defrosted  

Preparation

Spray a large skillet with cooking spray and place over medium-high heat. Add onions, mushrooms, and garlic to the pan. Sauté for 6 minutes. Add potatoes and continue to cook for 6 minutes, stirring frequently. Add spinach, basil, salt, and ¼ teaspoon pepper. Cook for 2 minutes or until spinach wilts. Remove from heat; let stand for 10 minutes. Stir in cheese. Place mixture in an 11 by 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight. In the morning, preheat the oven to 350 degrees Fahrenheit. Lightly scramble the eggs. Mix in remaining milk and ¼ tsp pepper. Pour egg mixture over mushroom mixture.  Bake covered for 25-30 minutes. Remove from oven and preheat broiler to high. Place back in oven, uncovered. Broil for 3 minutes, or until top is browned and just set. Let stand 5 minutes before slicing into 6 pieces. Serve right away or refrigerate for later. 

Nutrition information 

Serving size: 1/6 casserole 

Calories: 198 | total fat: 8 g | saturated fat: 3 g | sodium: 293 mg | cholesterol: 196 mg | total carbs: 18 g | fiber: 3 g | sugars: 4 g | protein: 14 g | potassium: 382 mg