Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.
Use any breakfast meat or switch up the type of cheese for a change from week to week.
Great recipe! We really enjoyed this! It was easy to make, and tasted great! I halved the recipe (used about 10 egg whites), and baked it in an 8x8" pan. It did need to bake longer than the listed time, but that could have been due to the smaller pan making the egg layer thicker than intended. I did find it to be just a bit too salty, so I would not use the added salt in the eggs next time. I used 2 sliced Roma tomatoes for the top, and that worked great. I think adding in some diced bell pepper would be a nice addition to this as well. I served it with a spinach salad and some sourdough toast for a quick and easy dinner. Thank you so much for the recipe!
Read More Great recipe! We really enjoyed this! It was easy to make, and tasted great! I halved the recipe (used about 10 egg whites), and baked it in an 8x8" pan. It did need to bake longer than the listed time, but that could have been due to the smaller pan making the egg layer thicker than intended. I did find it to be just a bit too salty, so I would not use the added salt in the eggs next time. I used 2 sliced Roma tomatoes for the top, and that worked great. I think adding in some diced bell pepper would be a nice addition to this as well. I served it with a spinach salad and some sourdough toast for a quick and easy dinner. Thank you so much for the recipe!
The picture was the first thing that drew me to this recipe. Lots of color and sliced tomato over the entire casserole. The recipe calls for one chopped tomato. I used several sliced, not chopped, so it looked like the picture. Will be making this again.
I I didn’t have fresh mushrooms so used canned. Also didn’t have tomatoes. I used mozzarella cheese and Monterey Jack cheese.
It needed a lot more time than was in the recipe, and will have tomatoes next time as I think it will offset the spicy crumbles.
