Leading a healthy lifestyle is often more challenging on weekends. We tend to reward ourselves for getting through the crazy week but letting down our guard a bit. This typically means eating out and indulging in a few cocktails.
Leading a Healthy Lifestyle Involves Being Flexible on Weekends
As a Holistic Nutritionist I have no problem with being a bit less strict with healthy eating habits on the weekend. But, my motto is to “be a little bad.” You don’t want to undermine all the good work you did for your health during the week but overdoing the splurge.
Many of us are in the habit of having brunch on Saturday or Sunday. If we eat out it’s hard to resist the pancake and waffle offerings. Why not stay home but make a healthy dish that allows for some indulgence and can bake while you enjoy your morning coffee and catch up on your social networking?
A Healthy Lifestyle is Compatible with a Weekend Treat
A healthy lifestyle is compatible with a weekend treat. In fact, a good way to stick to a healthy lifestyle in the long run is to be a bit less diligent on the weekends. This healthy recipe is tasty and nutritious, and also low in calories. Yet it contains some minor splurges including bacon and hash browns. This recipe makes enough for a family of six and much of the prep work can be done beforehand.
Egg and Hash Brown Casserole Recipe
Here’s a healthy weekend breakfast. You make part of it the night before, so it’s easy when you wake up on the weekend. This dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.
While indulging bit, you will also get your fill of healthy vegetables: spinach, onions and mushrooms.
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline.
Mushrooms are low in calories and have virtually no fat. They are rich in the B vitamins riboflavin and niacin, which are especially important for people who don’t eat meat. Mushrooms are also a good source of selenium and potassium.
Ingredients (serves 6)
• 8 center-cut bacon slices
• 1 1/2 cups chopped onion
• 8 ounces sliced shiitake mushroom caps
• 3 garlic cloves, minced
• 2 cups shredded hash brown potatoes (such as Simply Potatoes)
• 1/4 cup no-salt-added chicken stock (such as Swanson)
• 5 cups fresh baby spinach
• 2 tablespoons thinly sliced fresh basil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 ounces reduced-fat Swiss cheese, finely chopped
• Cooking spray
• 1/2 cup 1% low-fat milk
• 6 large eggs, lightly beaten
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
2. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes.
3. Add potatoes and stock; cook 6 minutes, stirring frequently.
4. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts.
5. Remove from heat; let stand 10 minutes. 6. Stir in crumbled bacon and cheese.
7. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
In the morning:
1. Preheat oven to 350°.
2. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture.
3. Bake at 350° for 28 minutes.
4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.
Nutrition (per serving)
• Calories 238
• Fat 9.5g
• Protein 16.9g
• Carbohydrate 21.3g
Click here to get the full brunch recipe that is compatible with leading a healthy lifestyle.