Rating: 4 stars
3 Ratings
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Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
10
Yield:
1 9X13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.

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  • Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.

  • Bake in the preheated oven until starting to set, about 10 minutes.

  • Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.

  • Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.

Cook's Note:

Use any breakfast meat or switch up the type of cheese for a change from week to week.

Nutrition Facts

199 calories; protein 22.5g; carbohydrates 3.2g; fat 9.6g; cholesterol 33.7mg; sodium 558.5mg. Full Nutrition
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