Egg White Breakfast Casserole

Egg White Breakfast Casserole

Recipe by Stephanie Patterson from allrecipes.com

Breakfast 35 Mins.

Ingredients

10

10 servings

  • 1 serving cooking spray
  • 1 (32 ounce) container egg whites
  • 0.33333334326744 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
  • 2.5 cups cooked turkey sausage crumbles (such as Jimmy Dean®)
  • 1 plum tomato, chopped
  • 2 cups shredded Cheddar cheese

Instructions

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

Nutritional Facts

Per 10 servings

  • Calories: 199
  • Carbohydrate: 3g
  • Fat: 10g
  • Fiber: 0g
  • Protein: 23g
  • Sugar: 1g

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