Egg White and Vegetable Breakfast Casserole

Egg White and Vegetable Breakfast Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 3.0 g
  • Cholesterol: 6.9 mg
  • Sodium: 258.3 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 16.6 g

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

We were out of eggs but had egg whites so I improvised! This is an egg casserole you could substitute or add lots of others vegetables to (spinach would probably be particularly yummy) or trade out the cheese for another variety to your own taste, such as cheddar or feta. A quick prep and enough time for a shower or that first cup of coffee while it bakes in the oven. We were out of eggs but had egg whites so I improvised! This is an egg casserole you could substitute or add lots of others vegetables to (spinach would probably be particularly yummy) or trade out the cheese for another variety to your own taste, such as cheddar or feta. A quick prep and enough time for a shower or that first cup of coffee while it bakes in the oven.
Number of Servings: 4

Ingredients

    8 egg whites
    1 maple sausage link, quartered lengthwise and chopped (I used the fully cooked frozen variety and warmed it in the microwave for about 20 seconds so it was easy to chop)
    3 stalks broccoli, chopped, steamed briefly in the microwave (45 seconds worked)
    3 large mushrooms, cleaned and sliced (more to taste)
    1/4 cup chopped onion, or more to your taste
    1/4 cup green pepper, chopped
    1/4 cup shredded mozzarella cheese (or substitute cheddar or feta if you prefer)
    salt and pepper to taste

Directions

Preheat oven to 350 degrees. Prepare veggies and chop sausage. Layer veggies, sausage and cheese into 1 quart baking dish.Top with seasoning and garlic. Pour egg whites over the top. Cover and bake for 20 minutes. Remove cover and bake for 7 to 10 minutes more, or until egg whites are firm. (Note: it is okay to bake covered or uncovered the whole time but keep a close eye on it in that case.)

Number of Servings: 4

Recipe submitted by SparkPeople user MARTHAFROMMASS.

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