Inaugural oven use

Soooo excited to use an oven again!

Labor Day also provided me the first opportunity to use the oven - yay for delicious breakfast casseroles! I'd probably switch up some of the ingredients or add more things - the possibilities are endless!  Green pepper, red pepper, browned turkey sausage, low fat cheddar, feta, spinach...you get the idea. But once you have a basic recipe, you can try new ingredients each time you make it!

Broccoli, Turkey, and Mozzarella Baked with Eggs
from Kalyn's Kitchen

Ingredients:
4-6 cups very small broccoli florets, rinsed
1-2 cups smoked turkey, chopped
1 cup low-fat grated Mozzarella
8-10 eggs, well beaten
fresh-ground black pepper and kosher salt, to taste
salsa (optional)


Instructions:
-Heat oven to 375. Spray a 9"x12" casserole dish with non-stick spray.
-Layer broccoli, turkey and Mozzarella  in casserole dish. Season with fresh-ground black pepper and salt and pour beaten egg over. Use a fork to "stir" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but there will be!)
-Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  Serve hot, with salsa if desired (I put salsa on EVERYTHING :)
This can be kept in the fridge for at least a week, reheated in the microwave and it actually tastes delicious!

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf