Egg White Vegetable Breakfast Casserole

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Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Calories
75

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.

Healthy Vegetable Breakfast Casserole in a baking dish

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!

Egg White Vegetable Breakfast Casserole in Progress

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!

Top view of of an Egg White Vegetable Breakfast Casserole cut Into Squares

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!

Top view of Egg White Vegetable Breakfast Casserole in a baking dish

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Image of an Egg White Vegetable Breakfast Casserole

Egg White Vegetable Breakfast Casserole

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 16 squares 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American

Description

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!

Scale

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

  1. Preheat oven to 400 degrees F.
  2. Spray 9×13 baking dish with cooking spray.
  3. Spread entire crescent roll sheet on bottom of pan, trying to close the seams.
  4. Next sprinkle with mexican cheese.
  5. Then evenly spread the spinach, bell peppers, red onion, and mushrooms.
  6. Pour the egg whites on top.
  7. Season with salt and pepper.
  8. 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!

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31 Responses
  1. Katie

    Tastes great! Loved the crescent roll and fresh veggies in each bite. Feels like a great alternative to the meat/sugar heavy breakfasts that come with the holidays.

    1. Krista

      Yes, a great Christmas morning alternative without losing that nostalgic feeling! Growing up, we had a breakfast casserole every year for Christmas morning.

    1. Krista @ Joyful Healthy Eats
      Krista

      I’ve actually never tried to freeze it. But I would assume so. Just make sure it is completely cooled before freezing.

  2. elysummers

    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.

  3. brianna barger

    would i be able to make this without cheese without it being too different? lactose intolerance problems unfortunately.

  4. Kelly

    I don’t understand how one tube of crescent roll is supposed to cover an entire 9×13 dish. So you only have a strip of bread in casserole?

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