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Egg White Vegetable Breakfast Casserole

Egg White Vegetable Breakfast Casserole: Guilt-Free Goodness

Enjoy a delicious Egg White Vegetable Breakfast Casserole with just 75 calories per serving, packed with fresh veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 75
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 1 cup Egg Whites Can substitute with whole eggs.
  • 1 roll Crescent Roll Dough Use phyllo dough or omit for a crustless version.
For the Filling
  • 2 cups Assorted Vegetables (e.g., bell peppers, spinach, onions) Use any seasonal vegetables or leftovers.
  • 1 cup Reduced-Fat Cheese Choose any low-fat cheese type.
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a baking dish or line it with parchment paper.
  3. Roll out the crescent roll dough in the baking dish to form a crust.
  4. Whisk the egg whites in a mixing bowl and season with salt and pepper.
  5. Add the chopped vegetables and reduced-fat cheese to the egg mixture and stir until combined.
  6. Pour the mixture over the prepared crust in the baking dish.
  7. Bake in the oven for about 20 minutes until risen and lightly golden.
  8. Allow to cool for a few minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 75kcalCarbohydrates: 8gProtein: 10gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Customize with any seasonal vegetables for added flavor and nutrition. Store leftovers in an airtight container for up to 3 days.

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