Egg White Breakfast Casserole

Name: Egg White Breakfast Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 9X13-inch casserole
Ingredients: cooking spray; 1 (32 ounce) container egg whites; ⅓ cup nonfat plain Greek yogurt; salt and ground black pepper to taste; 1 (8 ounce) package sliced fresh mushrooms; 1 small onion, chopped; 2 ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®); 1 plum tomato, chopped; 2 cups shredded Cheddar cheese

Rating: 4 stars

1 Rating
1 Review
1 Photo

Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.

By Stephanie Patterson

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Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

1 9X13-inch casserole

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

cooking spray
1 (32 ounce) container egg whites
⅓ cup nonfat plain Greek yogurt
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
2 ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®)
1 plum tomato, chopped
2 cups shredded Cheddar cheese

Directions

Step 1

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

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Step 2

Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
Step 3

Bake in the preheated oven until starting to set, about 10 minutes.
Step 4

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.
Step 5

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

Per Serving:

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

Reviews (1)

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1 Ratings

5 star values: 0
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Kim

Allstar

01/25/2020

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

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Egg White Breakfast Casserole

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Recipe Summary

Ingredients

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Cook's Note:

Nutrition Facts

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Egg White Breakfast Casserole

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (1)

All Reviews for Egg White Breakfast Casserole