Mexican Egg White Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
0.50 tbsp Canola Oil 1 cup, pieces or slices Mushrooms, fresh 1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers) 0.50 cup Beans, black 4 serving Green Onion (fresh-1 stalk) 500 gram(s) Burnbrae Farms Naturegg Simply Egg Whites (1/4c= 63g= 2 whites) .5 cup Yellow Sweet Corn, Canned 200 gram(s) Presidents Choice PC Free From Hot Italian Pork Sausages (100g serving = 1 sausage) Hormone & Antibi
Fry up onion, peppers and mushrooms with oil. Add cooked sausage. If you're using fresh sausage you can likely forego using the canola oil listed. Once cooked toss in canned corn and canned beans. Feel free to add cumin, chili powder or taco seasoning to taste.
Pour contents into a 9x9 casserole dish sprayed with Pam. Pour in egg white carton.
At this time you could top with cheese and bake, however I have not included cheese in this calculation as I add it separately each morning when I reheat it for breakfast.
Place in a preheated oven (350 degrees) and bake for 45min to 60 min depending on oven temps. Cooked when center is firm and bounces back from the touch.
Serving Size: 5 servings, appx 1c each
Pour contents into a 9x9 casserole dish sprayed with Pam. Pour in egg white carton.
At this time you could top with cheese and bake, however I have not included cheese in this calculation as I add it separately each morning when I reheat it for breakfast.
Place in a preheated oven (350 degrees) and bake for 45min to 60 min depending on oven temps. Cooked when center is firm and bounces back from the touch.
Serving Size: 5 servings, appx 1c each
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 9.4 g
- Cholesterol: 24.0 mg
- Sodium: 447.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.1 g
- Protein: 20.3 g