Introduction
Start your morning right with this delicious Egg White Breakfast Casserole! This light and fluffy casserole is loaded with nutritious ingredients and perfect for a healthy, satisfying start to your day. Packed with veggies and protein, it’s a tasty way to fuel up and make mornings easy!
Why Make This Recipe?
This Egg White Breakfast Casserole is a simple yet flavorful dish that’s low in calories but high in protein. It’s ideal for meal prep, as you can make it once and enjoy a healthy breakfast all week long. Plus, it’s easy to customize with your favorite vegetables and seasonings for a nutritious twist.
How to Make Egg White Breakfast Casserole
Ingredients:
- 2 cups egg whites (or 10–12 large egg whites)
- 1/2 cup milk (regular, almond, or any milk of your choice)
- 1/2 cup shredded cheese (optional, or try a dairy-free option)
- 1 cup baby spinach, chopped
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup mushrooms, sliced
- 1/4 cup onion, finely diced
- Salt and pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of olive oil.
- In a large mixing bowl, whisk together the egg whites and milk until well combined. Season with salt and pepper.
- Stir in the chopped spinach, bell peppers, mushrooms, onion, and half of the shredded cheese if using.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining cheese, if desired.
- Bake for 30–35 minutes, or until the casserole is set and lightly golden on top.
- Remove from the oven and allow it to cool slightly. Garnish with fresh parsley or chives, slice, and serve warm.
How to Serve Egg White Breakfast Casserole
Serve a slice of this casserole on its own, or pair it with a side of whole-grain toast, fresh fruit, or avocado slices for a balanced breakfast. It’s also delicious topped with a bit of salsa or hot sauce for extra flavor.
How to Store Egg White Breakfast Casserole
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick and easy breakfast.
Tips to Make Egg White Breakfast Casserole
- Customize Your Veggies: Add or swap veggies like tomatoes, zucchini, or broccoli to suit your taste.
- Use a Whisk: Whisking the egg whites and milk well will help create a fluffy texture.
- Avoid Overbaking: Check the casserole at the 30-minute mark to keep it from becoming dry.
Variations
- Cheesy Herb Casserole: Add fresh herbs like basil or thyme and extra cheese for more flavor.
- Meaty Option: Stir in cooked turkey sausage or diced ham for additional protein.
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes for heat.
FAQs
1. Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs for egg whites. Use about 8 large eggs for a similar texture.
2. Can I make this casserole dairy-free?
Yes, use almond milk and a dairy-free cheese substitute, or skip the cheese altogether.
3. Can I freeze this breakfast casserole?
Yes! Slice it into portions and wrap individually to freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Enjoy a healthy and delicious start to your day with this Egg White Breakfast Casserole—perfect for meal prep and packed with all the flavors you love!