Baked Egg Breakfast Casserole w/ Mushrooms, Spinach & Salsa

          Ingredients:

• 2 tsp olive oil (divided)
• 12 oz. mushroomd (sliced)
• 4 c. fresh spinach
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 c. salsa
• 5 eggs
• 5 egg whites
• 1/2 c. water
• 2 green onions (sliced)

           Instructions:

1. Preheat the oven 375 degrees. Coat a 7x11 glass or ceramic baking dish with cooking spray.
2. Heat 1 tsp olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
3. Add the remaining 1 tsp olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1-2 minutes. Season with salt & pepper. Pour off any extra liquid from the mushrooms.
4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over the top.
5. In a large bowl, whisk the eggs, egg whites, and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
6. Bake until the eggs are set and starting to turn light golden brown, about 25 min. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet)
7. Let the casserole sit for about 5 min, then cut into pieces and serve
8. Leftovers can be covered and refrigerated. Reheat for about 1 min in the microwave.