Cooking spray (canola or olive oil)
4 strips bacon
10 large eggs
1 large leek, chopped and washed
1/2 orange or yellow bell pepper, cut into small dice
4 oz sliced baby portabella mushrooms
1 cup diced arugula, spinach or Swiss chard
2 cups grated reduced fat cheddar cheese ¼ cup skim milk
¼ cup low fat cottage cheese
1/2 tsp dried thyme leaf
1/2 tsp kosher salt
1/2 tsp fresh black pepper
3 cups croutons-store bought or make your own. I used sliced whole wheat bread cut into cubes and baked until crunchy.
Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray.
In a nonstick frying pan, cook the bacon over low heat until it is just crisp but not burned. Drain on a plate covered with a paper towel, and set aside to cool. Drain the grease from the pan.
In a large bowl, lightly beat the eggs. And add milk and thyme.
In the same pan you prepared the bacon; add the leeks, peppers and mushrooms. Sauté 5 minutes, until the vegetables are just starting to brown. Add the greens last and sauté just until wilted. Remove the pan from heat and set aside to cool for 2 minutes. Then, mix the vegetables and croutons into the eggs; Pour into the prepared pan and top with crumbled bacon. *
Bake for 45 minutes or until set in the center.
*This can be prepared the night before, covered with plastic wrap and refrigerated. Bake in the morning and serve warm.
**Just leave out the bacon for a vegetarian and lower fat version.Tags: bacon, breakfast casserole, brunch, leek, mushroom breakfast casserole