Baked Egg White Vegetable Casserole

Baked Egg White Vegetable Casserole
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 75.0
  • Total Fat: 2.8 g
  • Cholesterol: 14.3 mg
  • Sodium: 217.8 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Baked Egg White Vegetable Casserole calories by ingredient
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Introduction

This is a low carb, dairy free do-ahead breakfast dish. Portions can be reheated in a microwave. This is a low carb, dairy free do-ahead breakfast dish. Portions can be reheated in a microwave.
Number of Servings: 9

Ingredients

    30 tbsp Kirkland Signature Egg Whites
    7 links amylu organic chicken breakfast link
    .5 cup pieces Mushrooms, cooked
    .5 cup Spinach, cooked
    4 serving great value olive oil pan spray (1/4 sec. spray) (by KAT4162)
    1 cup, sliced Sweet peppers (bell)
    1 tsp Garlic
    1 tbsp Extra Virgin Olive Oil

Tips

This recipe is gluten free. Serve while warm, or portion for a quick breakfast later.


Directions

Preheat oven to 300 degrees and spray a 9x9 pan with pan spray.
All vegetables are diced and then cooked in advance in the olive oil with minced garlic (start with double the cooked portion listed for mushrooms, peppers, and spinach). Cool.
Cut the breakfast sausage into 1/4" slices.
Pour the carton of egg whites into a bowl. Add the vegetables and combine. Pour into the prepared pan. Add the sausage slices on top in a single layer.
Bake at 300 degrees for 30-35 minutes until the center is set and not wet.
Remove from oven and cool.

Serving Size: makes 9 each 3" squares

Number of Servings: 9

Recipe submitted by SparkPeople user WIRED2THEWORLD.

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