Ingredients
2 tablespoons oil
10-12 baby Bella mushrooms, sliced
2 teaspoons minced garlic
2 cups packed baby spinach, roughly chopped
10 eggs
2-4 tablespoons hot sauce
8 frozen hash brown patties (or use 2 heaping cups of tots)
Salt and pepper
1 ½ cups grated cheese (gruyere, cheddar, or other cheese that melts well!)
Instructions
PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large nonstick skillet over medium heat, heat a tablespoon of oil. When warm, add the mushrooms and saute them for 4 minutes or until they are golden brown. Season with minced garlic and a pinch of salt and let cook for 1 minute. Remove the mushrooms to a plate. Add the remaining oil to the skillet, add the baby spinach and allow it to wilt. Season with a small pinch of salt, and remove to the same plate as the mushrooms. In an 8 cup measuring cup, whisk together the eggs, hot sauce, and ½ teaspoon of salt, and ¼ teaspoon black pepper.
ASSEMBLE: Generously spray a 9×13 baking dish (or similar) with cooking spray. Add the sautéed veggies to the bottom of the dish, pour the prepared egg mixture on top, sprinkle with the cheese. Arrange the hash browns in the dish; I like to overlap the corners in the center of the dish so that the hash browns stand up a bit and don’t sink to the bottom.
BAKE: Bake the casserole for 30-40 minutes or until hash browns are browned on top and the egg mixture is completely set (you can test it with a meat thermometer to make sure, it should register at 165ºF.) Keep in mind, if you use the note to give the hash browns a head start, your casserole will be done a few minutes earlier than the times listed. Let cool for several minutes before serving. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
