Egg White Breakfast Casserole


  • 1serving 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®)
  • 1plum 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.


  • 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.

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