Better Beginnings: Mushroom, Green Pepper, and Feta Breakfast Casserole!

Ingredients:

• 8 oz. sliced mushrooms (I used pre-sliced white mushrooms which didn't need washing)
• 1 large green bell pepper, coarsely chopped into pieces about 3/4 inch square
• 1-2 tsp. olive oil, to saute mushrooms and green peppers
• 3 green onions, white and green parts, sliced (also called scallions)
• 1 cup crumbled feta (or more, to taste)
• 18 eggs
• 1 tsp. Spike Seasoning (optional, but highly recommended)
• fresh ground black pepper to taste

Directions:
Preheat oven to 375 F. Spray 10 X 14 glass casserole dish with non-stick spray. (A dish slightly smaller than this will work. If your dish is much larger than this, just increase ingredients slightly.

Heat non-stick frying pan, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and partly cooked. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture.

Beat eggs with Spike Seasoning and black pepper. (Don't add salt because Feta cheese is salty enough.) Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. I like to eat it with a little bit of low-fat sour cream and salsa on top.

Breakfast casseroles like this reheat very well in the microwave. It can be frozen. but for best results, allow to thaw in the refrigerator before reheating. Be careful not to microwave too long; not quite three minutes is about right in my microwave.

source: http://www.kalynskitchen.com/2007/09/south-beach-friendly-breakfast.html