Potato and Spinach Breakfast Casserole

Ingredients

• 1 2/3 su bardağı dondurulmuş patates rendesi (yaklaşık 340 g, çözdürülmüş) · 601 kcal
• 1/2 su bardağı ince doğranmış yeşil biber · 15 kcal
• 1/2 su bardağı ince doğranmış kuru soğan (bölünmüş) · 31 kcal
• 1/2 çay kaşığı tuz
• 1/2 çay kaşığı karabiber (bölünmüş)
• 1 kutu (340 g) yağsız konsantre süt (evapore süt) · 272 kcal
• 6 adet büyük boy yumurtanın akı · 96 kcal
• 1/2 su bardağı rendelenmiş az yağlı cheddar peyniri · 182 kcal
• 1/2 su bardağı rendelenmiş az yağlı Monterey Jack peyniri · 185 kcal
• 1 su bardağı yıkanmış ve doğranmış taze ıspanak · 7 kcal
• 1/2 su bardağı doğranmış taze domates · 21 kcal
• Yapışmaz pişirme spreyi

Method

1. Preheat your oven to 425°F (220°C). In a large bowl, combine the thawed hash browns, green pepper, half of the chopped onion (1/4 cup), salt, and 1/4 teaspoon of black pepper.
2. Lightly coat an 8x8-inch baking dish with cooking spray. Press the potato mixture firmly into the bottom of the dish to form an even crust, then bake for 20 to 25 minutes until the edges are lightly browned.
3. While the crust is baking, whisk together the nonfat evaporated milk, egg whites, remaining 1/4 teaspoon of black pepper, shredded cheeses, chopped spinach, the remaining 1/4 cup of onion, and the tomatoes in a large bowl.
4. Reduce the oven temperature to 350°F (175°C). Carefully pour the egg and spinach mixture over the hot, baked potato crust.
5. Bake uncovered for 40 to 45 minutes, or until the center is completely set. Let the casserole stand for 10 minutes to firm up before slicing into 6 pieces and serving warm.

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