Egg White Breakfast Casserole
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Description
Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.
Ingredients
- 1 serving cooking spray
- 1 (32 ounce) container egg whites
- ⅓ cup nonfat plain Greek yogurt
- 1 pinch 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
- 1. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
- 2. Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
- 3. Bake in the preheated oven until starting to set, about 10 minutes.
- 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.
- 5. Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.
Nutrition Facts
serving: 1 9X13-inch casserole
calories: 198.6 kcal
carbohydrates: 3.2 g
protein: 22.5 g
saturated fat: 5.3 g
cholesterol: 33.7 mg
sodium: 558.5 mg
fiber: 0.4 g
sugar: 1.2 g
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