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Egg White Vegetable Breakfast Casserole

  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 squares 1x
  • Category: Breakfast
  • Method: Oven
  • 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