Egg White Breakfast Casserole
A nutritious and colorful breakfast casserole packed with egg whites and vegetables, perfect for starting your day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup low-fat cheese, shredded
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the egg whites, chopped spinach, diced bell pepper, diced onion, halved cherry tomatoes, salt, and pepper in a large bowl. Mix gently until well combined.
- Grease a baking dish with cooking spray or olive oil.
- Pour the egg mixture into the greased baking dish and spread it evenly. Sprinkle the shredded cheese on top.
- Bake for 25-30 minutes until set and lightly golden.
- Cool for a few minutes before slicing and serving.
Notes
Serve warm with whole-grain toast or fruit salad. Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg