On Sun, 21 Mar 2021 12:04:18 -0600, US Janet >
wrote:

>
>
>Healthy Breakfast Casserole
>" Author: Cookie and Kate
> Prep Time: 10 minutes
> Cook Time: 40 minutes
>
>. Recipe yields 8 generous servings.
>INGREDIENTS
>" 1 tablespoon extra-virgin olive oil
>" 2 medium red bell peppers, chopped (about 2 cups)
>" 3/4 cup thinly sliced green onion (about 1 small bunch)
>" 5 ounces roughly chopped spinach (about 5 cups)
>" 12 eggs

No different than my dozen egg omelets.
And I don't need 2,000 words of instructions.
Coulda used 12 ounces of diced SPAM.

>" 3 tablespoons full-fat dairy (heavy cream, half-and-half,
>whole milk, sour cream or yogurt)
>" Several dashes of your favorite hot sauce, like Cholula
>" ½ teaspoon fine salt
>" 10 twists of freshly ground black pepper
>" 4 ounces (1 cup) crumbled feta or goat cheese
>INSTRUCTIONS
>1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by
>13-inch pan with butter (don't be tempted to use cooking spray; it
>doesn't work nearly as well).
>2. In a large skillet, warm the olive oil over medium heat until
>shimmering. Add the bell pepper and green onion and cook until the
>pepper is tender and cooked through, about 8 to 10 minutes.
>3. Add the spinach to the skillet and cook, while stirring, until
>wilted, about 2 minutes. Set the pan aside to cool for a bit while we
>prepare the egg mixture.
>4. Crack the eggs into a medium mixing bowl. Add your dairy of
>choice, several dashes of hot sauce, plus the salt and pepper. Whisk
>just until the egg yolks and whites are blended.
>5. Stir in half of the cheese (we're reserving the other half for
>topping the frittata before baking). Transfer the lightly cooled
>veggies into the bowl, and stir to combine.
>6. Pour the mixture into the prepared pan. Evenly disperse the
>remaining cheese on top.
>7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs
>are puffed and appear cooked, and the center of the frittata just
>barely jiggles when you give it a gentle shimmy. For good measure,
>insert a fork about ¼-inch into the center of the eggs and make sure
>the fork comes out clean
>8. Place the frittata on a cooling rack until you're ready to
>serve. Slice with a sharp knife, and serve. Leftovers will keep well
>for about four days in the refrigerator. Enjoy leftovers chilled, at
>room temperature, or gent
>
>Easy Cheesy Spinach Frittata
>Ingredients
>" 2 tablespoons oil for sautéing
>" 1 leek, white and light green parts only, roughly chopped or
>1/2 onion, chopped
>" 2 cloves garlic, minced
>" ½ teaspoon paprika
>" 2 cups spinach, chopped
>" 6 eggs, beaten
>" ½ teaspoon salt
>" 1/2 cup of Muenster or other cheese, diced or grated
>" Cracked black pepper for topping
>Instructions
>" In a medium skillet, heat the oil and add the leeks and
>garlic. Sauté for a few minutes until leeks are translucent.
>" Then add the paprika and spinach, and continue sautéing for
>another couple of minutes, until the spinach has wilted.
>" In a bowl, whisk salt and cheese into eggs and add to the
>skillet.
>" Cook over low-medium heat until the eggs have set around the
>edges, around 8-9 minutes. Turn on the broiler and broil for an
>additional 2-4 minutes until the top is browned and completely cooked.
>" Allow to cool, slice, and enjoy with cracked black pepper, and
>fresh bread.
>
>HASH BROWN BREAKFAST CASSEROLE
>" 1 pound bacon, sliced into small strips
>" 2 ½ cups shredded hash brown potatoes
>" 1 red bell pepper, diced small
>" 2 cups baby spinach, chopped
>" ½ cup green onion, sliced
>" 1 dozen eggs
>" ¼ cup buffalo sauce
>" 1 cup full-fat coconut milk
>" 1 tsp salt
>" 1 tsp garlic powder
>" ½ tsp black pepper
>Method
>1. Cook the bacon strips in a skillet until crisp and then drain
>on paper towels.
>2. While the bacon is cooking, combine the eggs, buffalo sauce,
>coconut milk, salt, garlic powder, and black pepper in a mixing bowl.
>Whisk until well combined.
>3. Next, assemble the casseroles. Start with ½ a cup of potatoes
>and then evenly divide the red pepper, spinach, and bacon among each
>container.
>4. Pour the egg mixture evenly over the bacon and veggies into
>each container. Top with sliced green onions and bake the casseroles
>for 30-35 minutes at 400 degrees or until cooked through and set in
>the middle. Enjoy!
>
>VEAGAN BREAKFAST CASSEROLE
>INGREDIENTS
>" 1 package Dr. Praeger's Sunday Funday Veggie Sausage
>" 1 large bell pepper, diced
>" 1 cup greens, finely chopped (spinach, kale, chard)
>" 3/4 cup vegan shredded cheese, divided
>" 2 14-ounce packages firm tofu, drained (not pressed)
>" 1 cup + 2 tablespoons chickpea flour
>" 1/4 cup nutritional yeast
>" 1 tablespoon low-sodium soy sauce
>" 1 1/2 teaspoons kala namak (black salt)*
>" 1 teaspoon ground thyme
>" 1 teaspoon ground turmeric
>" 1/2 teaspoon black pepper
>INSTRUCTIONS
>1. Cook veggie sausage according to package directions. When
>done, finely chop. Set aside.
>2. Preheat oven to 350ºF. Lightly grease a 9×13 baking dish.
>3. Place bell pepper, greens, 1/2 cup cheese, and chopped sausage
>in the baking dish. Mix until ingredients are evenly distributed.
>4. In a blender or food processor, place tofu, chickpea flour,
>nutritional yeast, soy sauce, kala namak, thyme, turmeric, and pepper.
>Blend until completely smooth.
>5. Pour tofu mixture into the baking dish. Fold gently to mix all
>ingredients together evenly. Top with remaining 1/4 cup cheese.
>6. Bake for 1 hour. Let cool for 15 minutes before slicing.
>
>Strawberry Coconut Breakfast Bake
>Prep Time 10 minutes
>Cook Time 40 minutes
>Total Time 45 minutes
>Servings 8 servings
>Calories 394 kcal
>Author Amy Rains
>Ingredients
>" 2 cups unsweetened coconut flakes
>" 3/4 cups chopped walnuts
>" 1/4 cup chia seeds
>" 1 tsp cinnamon
>" 1 tsp baking soda
>" 1/4 tsp salt
>" 4 large eggs
>" 1 cup unsweetened nut milk I use flax milk
>" 1 ripe banana mashed
>" 2 tbsp coconut oil melted
>" 2 cups diced strawberries
>Instructions
>1. Preheat your oven to 375 degrees. Grease an 8 inch square pan
>and set aside.
>2. In a large bowl, mix together your dry ingredients: coconut
>flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
>3. In a smaller bowl, whisk together eggs and milk. Now add in
>coconut oil and mashed banana. Add wet ingredients into dry and mix
>well. Fold in the strawberries.
>4. Bake for 40 minutes, or until top is firm and golden.
>5. Serve hot!