Egg White Vegetable Breakfast Casserole – an easy healthy breakfast recipe perfect for a weekend brunch and only 75 calories a serving!
Egg White Vegetable Breakfast Casserole – an easy healthy breakfast recipe. Loaded with veggies, egg whites, and cheese! Perfect for a weekend brunch and only 75 calories a serving!
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!
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!
- Serves: 16 squares
- Serving size: 1 piece
- Calories: 75
- Fat: 3 g
- Saturated fat: 2 g
- Carbohydrates: 7 g
- Sugar: 2 g
- Sodium: 206 mg
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 2 mg
- 1 package of crescent rolls
- ½ cup shredded mexican cheese
- 1 cup diced fresh spinach
- 1 cup diced bell peppers (I used mini assorted bell peppers)
- ⅓ cup diced red onion
- ½ cup diced fresh mushrooms
- 1½ cups egg whites
- salt & pepper to season
- Preheat oven to 400 degrees F.
- Spray 9x13 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.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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