I have learned that only two things are necessary to keep one’s wife happy. First, let her think she’s having her own way. And second, let her have it.
LYNDON B. JOHNSON
When Chris is away, the dogs will play. I was enjoying the nice weather on my back porch when I noticed Nellie was playing with a strange toy.
What is that? Is that a stick? Why is she getting so defensive when Doug tries to play with it? Oh, wait that is definitely not a toy. That is a rather large turkey leg. Awesome, that is just what I needed.
Thinking happy thoughts, I wrestled the leg away from her and disposed of it. Then I turned around to discover that she had found another one. Turns out there were a whole collection of turkey legs in our backyard from Chris’ weekend hunt, and I had to single handedly get them all from her.
The whole turkey debacle left me wanting to work on a meat free breakfast option, so I made an easy…
Mexican Spinach Egg Casserole
2 cups spinach
1 (12 ounce) can diced tomatoes and green chilis
¼ teaspoon pepper
¼ teaspoon salt
1 cup Mexican blend cheese
1. Preheat oven to 350 degrees. Beat together eggs.
2. Drain tomatoes and stir in along with salt and pepper.
3. Combine spinach with egg mixture. Pour into greased 9 x 13 baking dish.
4. Top with cheese and bake for 30 to 35 minutes.
I typically always turn to oatmeal for breakfast, so it is nice to have a low carb vegetarian option to go to when I need a change of pace.
The green chilies add a nice spice to this dish. When eating this casserole, I even omit my typical hot sauce splash. Sometimes hot sauce with hot food is too much heat for me. This casserole has the perfect amount of heat.
I am all about the spinach in this dish! It adds so much flavor and protein. Who needs meat for breakfast?
This casserole is so easy to make on Sunday and enjoy throughout the week.
Add this to my low-carb made easy week.
What do you like to have for breakfast on a low-carb diet?