For whatever reason, I woke up at 6:30am Sunday morning. Who. Does. That?!?!
I took advantage of the early morning and ran to our local Hy-Vee to grab a few things for a new breakfast casserole I wanted to try out. I LOVE Hy-Vee, and love it even more now that they have the Fuel Saver Card. Seriously makes my heart happy. My vehicle isn’t the most economical for gas mileage.
Before we get to the casserole, let me give a quick recap of my Sunday Funday.
1) Breakfast with my hubby
2) Church with one of my best friends, Tyree. Their guest musician and speaker that day was Roddy Chong. He was phenomenal and I could have listened to him play for hours! He currently tours with the Trans-Siberian Orchestra. How cool would that be? His testimony was interesting and entertaining and truly showed how the right amount of tenacity, perseverance and faith can get you where you never imagined.
Photo Courtesy of roddychong.com
3) Harley Time! The weather will soon be against us in regards to motorcycle riding, so my husband and I took off for a few hours Sunday afternoon. We toured a few Nebraska back roads to soak up the crisp fall weather and took a pit stop at Dog House Saloon in Waterloo for a bite to eat and a cocktail. Their watermelons are seriously yummy! And one is plenty if you want to think straight! WOW! I didn’t get any pictures of the two dogs my husband ordered, but they received high remarks from the man himself. A traditional dog was topped with cooked onions, pickles and mustard. The Italian Dog had roasted peppers, pepperoni and some sort of sauce. They also weren’t your typical dogs… more like hamburger/sausage mixture. He recommends highly.
For the record, that stupid Styrofoam cup has been there since our Milwaukee trip. Boys….
4) After our afternoon ride, we returned home, I worked on a new TurboKick Round (I start teaching at the YMCA tomorrow), blogged and watched a little TV. Great little Sunday!
Now for the recipe.
Spinach Feta Mushroom Egg White Casserole
100% Liquid Egg Whites, 16 oz.
Spinach, 9 oz.
Sliced Mushrooms, 8 oz.
Reduced Fat Crumbled Feta Cheese, 3 oz.
Diced Red Onion
2 cloves diced Garlic
In a large nonstick pan, saute onions, garlic, and mushrooms with a little bit of EVOO. Transfer to a bowl once cooked
Add spinach to same pan, cover, and let wilt (a few minutes)
Remove from heat. Drain liquid. Toss lightly before adding to mushroom mixture.
Pour half the egg whites into 8×8 dish. Mix in the spinach, mushroom, and onion mixture. Sprinkle Feta Cheese on top.
Bake at 350-375 for 30 to 40 minutes or until light brown on top.
Healthy, Nutrient Rich, Protein loaded. Can’t ask for much more!
Hope your Monday has been a good one!
Do you have a favorite breakfast casserole?