Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.
Ingredients
- serving cooking spray: 1 piece
- egg whites: 1 container (32 ounce container)
- nonfat plain Greek yogurt: 0.33333 cup
- pinch salt and ground black pepper: 1 piece (to taste)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- onion: 1 piece (chopped)
- ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®): 2 piece
- plum tomato: 1 piece (chopped)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
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Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
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Bake in the preheated oven until starting to set, about 10 minutes.
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Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.
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Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.
