Phase 2 breakfasts are the most time-consuming to prepare and painstaking too. As a result, I usually never have my breakfast within the first 30 minutes of waking up as Haylie stipulated. And its painful because since you can’t use any oil in this phase, cooking egg whites without having them stick to my pans are impossible. I threw out all my non-stick pans years ago owing to their toxicity. I have had several omelettes turn into scrambled eggs. But now I have finally found a Phase 2 breakfast that I can make the day before. This is also from Haylie’s blog. I’ve made it twice so far – the first time with turkey bacon and the second time with sliced chicken sausage. This casserole can be refrigerated and reheated. I use a glass casserole which really helps with the non-stick element. It makes 4 servings – so the husband and I can have these for breakfast on both days of phase 2. Now I just have to reheat it every morning, eat it and go on my morning hike.
2 Tbls. vegetable broth or water
6 ounces (about 2 cups) sliced crimini (baby bella) mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped asparagus tips (optional)
2 tsp. any seasoning blend you like – oregano, thyme, tarragon
2 tsp. minced fresh jalapeños (optional)
2 1/2 cups (packed) fresh spinach, roughly chopped
1/4 cup fresh arugula, roughly chopped (optional)
4 ounces turkey bacon, cooked and chopped or 4 ounces chicken sausage
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
9 egg whites (I use one 16 oz. carton of liquid egg whites)
3 green onions, thinly sliced
Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment.
Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, organic seasonings, and optional jalapeños. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
Add the spinach and optional arugula. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper.
Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top.
Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek — it should be moist inside, but not liquidy.
Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave — just cover and refrigerate.)