Egg White Breakfast Casserole Recipe

Great recipe! We really enjoyed this! It was easy to make, and tasted great! I halved the recipe (used about 10 egg whites), and baked it in an 8x8" pan. It did need to bake longer than the listed time, but that could have been due to the smaller pan making the egg layer thicker than intended. I did find it to be just a bit too salty, so I would not use the added salt in the eggs next time. I used 2 sliced Roma tomatoes for the top, and that worked great. I think adding in some diced bell pepper would be a nice addition to this as well. I served it with a spinach salad and some sourdough toast for a quick and easy dinner. Thank you so much for the recipe!

I measured eggs to measure 1 cup (5 large eggs - I was making half a recipe). I also replaced the sausage with cooked crumbled bacon. It was very tasty.

Delicious casserole & serves as a great base to customize. I’ve nixed the tomatoes for other veggies & caramelized onions & is great for meal prep.

What a great recipe to use lots of egg whites after using the yolks for something else entirely. I also love casserole recipes as they’re always consistent and I don’t have to watch a pot like a hawk. Such a versatile recipe as well, can literally use any type of meat and/or cheese that your heart desires.

I’m already planning to make it again.

Used more vegetables and was so yummy

I used MorningStar veggie grillers in place of the sausage...it kind of reminds me of a fancy quicheTook a lot longer to bake then recipe stated so my cheese got a little more brown than it should’ve still taste greatNext time I think I will bake everything and then add the cheese towards the end May be a more shallow dish next time plus I don’t have a stove/oven, so I made mine in a confectioner toaster oven

yummy!!!!!!! Did take a little longer

This was absolutely delicious! I’m used to baking for longer times due to higher altitudes and a not so great oven. I also substituted spinach for the onions, not a fan of onions. Next time I think I’ll try baking it in a smaller dish. Maybe an 8x11 so I get a little more egg per slice. I’m gonna start baking one of those each Sunday night - totally incredible and easy recipe!!

It takes a lot longer to cook than what is recommended. First initial time frame was doubled. Then after the ingredients were on top it was triple amount of time recommended. It was runny before the added time. Otherwise it was very good recipe.

This is a good basic recipe! I made some changes to it and it turned out really great: -Used BRED neopolitan pizza crust (super-thin, no sat fat); -Used about 20 ounces of organic eggwhites; -Used portobello mushrooms (sliced), Canadian bacon (diced), garlic, spinach, and onion; -Used fat free cheddar cheese. I coated a 9x13 glass pan with sunflower oil so the eggs would crust over. Submerged the pizza crust into eggs then baked as directed for 10 min. Sauted garlic, onion, mushrooms, and Canadian bacon for a few minutes, then added spinach and just sweat it; Added veggies and cheese to casserole, then increased heat to 375 degrees and baked for 15 minutes. Insert a butterknife to see if eggwhites are done. This casserole has a nice smokey flavor and the eggwhites get crusty!

I I didn’t have fresh mushrooms so used canned. Also didn’t have tomatoes. I used mozzarella cheese and Monterey Jack cheese. It needed a lot more time than was in the recipe, and will have tomatoes next time as I think it will offset the spicy crumbles.