This Egg White Vegetable Breakfast Casserole is an easy and healthy breakfast recipe that’s perfect for a weekend brunch! Plus, it’s only 75 calories a serving!
Egg White Vegetable Breakfast Casserole
Ok, so this recipe has been a long long long time coming!
Way back when our church first started, like 18 months ago, we had a “all hands on deck” practice set up session. We are a portable church, so every Sunday we have three trailers that get hauled to the school we meet at, we unload the trailers and then set up church. And I mean SET UP CHURCH, everything from AV equipment and TV’s to children’s toys and coffee stir sticks.
Well, on the “practice day” a couple of ladies brought breakfast for everyone. And this one girl in particular brought a bunch of breakfast casseroles. Now, normally I’m not a fan. They always taste to bread-y and heavy to me. But I was hungry and they smelt good so I gave it a try.
Holy Hannah! They were so stinkin good, so of course I hit up my friend Sarah who made them and asked what she did. Then I told her I’m totally stealing it, changing it up and putting it on my blog. 🙂 And that’s what you have in front of you today!
Why This is The Perfect Breakfast Casserole
Breakfast Casseroles don’t have to be heavy, loaded with cheese, meat and cream to taste good! In fact this casserole still has cheese, but just enough to satisfy. It’s loaded with veggies (as you can see from the pictures) and then I used egg whites instead of whole eggs to cut down on the calories..
Each serving in this recipe is only 75 calories! It’s seriously absurd, I actually ran the numbers twice just to be sure!
The crescent roll crust gives this casserole a buttery sweet taste but then mixed with the salty egg white veggie mixture on top it’s absolutely irresistible.
This Egg White Vegetable Breakfast Casserole is perfect for a brunch, especially around the holidays. If you want the meat, you could even add in a few strips of bacon. (ahem that is what my husband told me) That’s what is so great about this recipe. It is extremely versatile and can be changed to whatever you like, plus it takes minutes to whip up! Just make it. Trust me!
Bon Appetit friends!
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This Egg White Vegetable Breakfast Casserole is an easy and healthy breakfast recipe that’s perfect for a weekend brunch! Plus, it’s only 75 calories a serving!
Ingredients
- 1 package of crescent rolls
- 1/2 cup shredded mexican cheese
- 1 cup diced fresh spinach
- 1 cup diced bell peppers (I used mini assorted bell peppers)
- 1/3 cup diced red onion
- 1/2 cup diced fresh mushrooms
- 1 1/2 cups egg whites
- salt & pepper to season
Instructions
- Preheat oven to 400 degrees F.
- Spray 9×13 baking dish with cooking spray.
- Spread entire crescent roll sheet on bottom of pan, trying to close the seams.
- Next sprinkle with mexican cheese.
- Then evenly spread the spinach, bell peppers, red onion, and mushrooms.
- Pour the egg whites on top.
- Season with salt and pepper.
- Bake for 15-20 minutes until the crescent rolls are slightly browned and eggs are cooked.
Nutrition
- Serving Size: 1 piece
- Calories: 75
- Sugar: 2 g
- Sodium: 206 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 2 mg
Keywords: egg vegetable casserole, vegetable breakfast casserole, vegetable casserole, vegetable casserole recipe, breakfast casserole recipe, healthy breakfast casserole, veggie breakfast casserole
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Other Easy Breakfast Recipes
Bacon Baked Egg in an Avocado
Harvest Roasted Vegetable Grain Bowl
DON’T MISS A RECIPE ->
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Paleo
Gluten Free
Low Carb
Vegan
Can you do this without the bread/crust for low-carb?
Yes, but it would be more like a frittata or crust-less quiche. You would want to increase your egg whites.
I like that you don’t have to refrigerate this overnight like most breakfast casseroles. I may try it without the rolls as well, like a frittata.
★★★★★
I hope you enjoyed this recipe!
How does this dish do being prepared ahead of time? Is it good as leftovers?
Yes! It’s great as leftovers, just reheat in oven or in the microwave.
This recipe is a God-send! I have a weird intolerance to cooked eggs, but not the whites. I get so bummed out that all the brunch recipes I see are egg based. I’m excited to try this! Thank you !
Looks great will check what is available locally in frozen ‘rolls ‘
★★★★
I love all those fresh veggies! Totally my kind of breakfast!
I love stealing my family/friends recipes lol. I love the egg whites!
What a great way to change up breakfast! You can count me in!
★★★★★
Next time I make a breakfast casserole, this will be it!
This is so beautifully colorful, and it looks delightful! It would be sooo perfect for special weekend brunch (or upcoming holidays)! Nice!
I made this this morning and it is really tasty! The crescent roll crust adds a good flavor to tie it all together. I ended up baking it about 40 minutes. My egg whites didn’t get distributed evenly and I like to cook on convection bake so I lowered the temperature to 375, both of which I think contributed to the longer cook time. That said, my bacon and sausage loving husband loved it and I will definitely make this again!
My kids love the bread-y type breakfast casseroles but this one is all me!! Love all the veggies and getting to taste all the flavors without it being too heavy. Looks so good!
This looks like such a tasty and energizing way to start the day with protein from the egg whites and then all that veg! My family will love this!
★★★★★
This was good! I used whole eggs (8) and some kraft 2% singles I had on hand, plus some dried dill for extra flavor. It tasted good and was so beautiful. Next time I will try to use shredded cheese (I like to use 2% when possible) and I may try making my own croissant dough with a bit of whole grain flour mixed in.
★★★★