| Course: main meals PointsPlus™ Value: 7 Servings: 6 Preparation Time: 22 min Cooking Time: 37 min Level of Difficulty: Easy |
| Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature. |
Ingredients
| 1 spray(s) cooking spray | |
| 1 Tbsp olive oil | |
| 1 medium red onion(s), chopped | |
| 2 clove(s) garlic clove(s), chopped (medium) | |
| 20 oz chopped frozen spinach, thawed and squeezed dry in a dish towel | |
| 10 oz frozen winter butternut squash, thawed | |
| 4 large egg(s) | |
| 6 item(s) egg white(s) | |
| 1/2 tsp table salt | |
| 1/4 tsp black pepper | |
| 2 Tbsp low-fat shredded cheddar cheese | |
| 3 serving(s) orowheat sandwich thins | |
| 1/4 cup(s) low-fat milk | |
| 2 medium mushroom(s) | |
| 1 medium zucchini | |
| 1 1/2 serving(s) Jennie-O Turkey Store Lean Italian sausage link, sweet | |
| 1/8 cup(s) grated Parmesan cheese | |
Instructions
Preheat oven to 375ºF.
Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes. Yields 1 piece per serving.
* I didn't use olive oil, just cooking spray. I also added the zucchini and mushrooms. Original recipe called for Canadian bacon, which is prolly leaner but we had turkey sausages at home so I used them. Original recipe available on online tools and is much lower in points. I just tried to use what we had around the house. But I also reduced the servings down to 6, so the portions are decently sized.
