1/6th of recipe: 231 calories, 6g total fat (2.5g sat fat), 686mg sodium, 23.5g carbs, 3.5g fiber, 3g sugars, 20g protein -- SmartPoints® value 6*

Freestyle™ SmartPoints® value 5*

This is a great recipe to serve to a crowd. Get ready to hear a lot of "Are those… waffles?!"

Prep: 15 minutes
Cook: 1 hour and 5 minutes

8 frozen low-fat waffles
4 slices center-cut bacon or turkey bacon
2 cups sliced mushrooms
4 cups spinach leaves
2 1/2 cups egg whites or fat-free liquid egg substitute
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
2/3 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with nonstick spray.

Lightly toast waffles, and tear into bite-sized pieces.

Meanwhile, cook bacon until crispy, either in a skillet or in the microwave. (See package for cook time and temperature.)

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until lightly browned, about 3 minutes. Add spinach, and cook and stir until wilted, about 2 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Chop or crumble bacon, and add to the bowl. Add egg whites/substitute and seasonings, and mix well. Stir in waffle pieces.

Transfer mixture to the baking pan.

Bake until center is firm, about 45 minutes.

Sprinkle with cheese, and bake until melted, about 5 minutes.


HG Tip: To freeze leftovers, tightly wrap each serving of the casserole in plastic wrap. To thaw, unwrap and place on a microwave-safe plate. Microwave at 50 percent power for 2 minutes. Continue to microwave at 50 percent power in 10-second increments, until casserole reaches your desired temperature.

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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