Best 4 Egg White Breakfast Casserole Recipes

EGG WHITE BREAKFAST CASSEROLE

Egg White Breakfast Casserole image

Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.

Provided by Stephanie Patterson

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 10

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.2 g, Cholesterol 33.7 mg, Fat 9.6 g, Fiber 0.4 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 558.5 mg, Sugar 1.2 g

BREAKFAST CASSEROLE

Breakfast Casserole image

This is an ideal breakfast or brunch to assemble up to a day ahead and bake off in the morning. Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are so satisfying in this easy casserole that a little goes a long way, and they're a terrific complement to lean turkey sausage and spinach.

Provided by Food Network Kitchen

Categories main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
2 scallions, sliced
6 large eggs and 6 large egg whites
1 3/4 cups 1-percent milk
Kosher salt and freshly ground black pepper
One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar
1/2 cup grated Parmesan
1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
Cooking spray

Steps:

Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

WHITE CASTLE BREAKFAST CASSEROLE

White Castle Breakfast Casserole image

OMG.. there isn't even a category for this.. it has to be right up there as the Queen of White Trash Cooking..if you aren't familiar with White Castles..they're similar to Castle Burgers. I found an old W.C. cookbook the other day and this was a winner. You make it up the night before and chill it, so it's ready to bake in the morning.

Provided by bayou-mimi

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 frozen White Castle hamburgers
1 lb mild cheddar cheese, shredded
6 eggs, beaten
1 1/2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mild green chilies, chopped

Steps:

Separate hamburgers and pickles from bun tops and bottoms.
Spray a 9x13 baking dish with nonstick cooking spray.
Line entire pan, coming up halfway on the sides of the pan with the bottoms and tops of the buns.
Chop and crumble the hamburger,and sprinkle over the buns evenly.
Sprinkle with the cheese.
Combine eggs,milk ,salt and pepper, green chilies (I would throw in a shot or two of Tabasco sauce).
Pour this mixture over the cheese.
Cover and chill overnight.
Remove from refrigerator 15 minutes before baking.
Bake for 40 minutes or until set, uncovered in a preheated 350°F oven.
Garnish with a sprinkle of paprika and the pickles.

FAT-BLASTING BAKED EGG CASSEROLE

Fat-Blasting Baked Egg Casserole image

Make and share this Fat-Blasting Baked Egg Casserole recipe from Food.com.

Provided by tannermom

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable broth or 2 tablespoons water
6 ounces sliced cremini mushrooms (baby bella)
1/2 cup chopped red bell pepper
2 teaspoons simply organic all-purpose seasoning (or another seasoning blend you like)
2 teaspoons minced fresh jalapenos (optional)
2 1/2 cups packed fresh spinach, roughly chopped
4 ounces turkey bacon, cooked and chopped
sea salt
fresh ground black pepper
9 egg whites
3 green onions, thinly sliced

Steps:

Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment.
Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, Simply Organic seasoning, and optional jalapeños. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
Add the spinach. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper.
Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top.
Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek - it should be moist inside, but not liquidy.
Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave - just cover and refrigerate.).