Egg White Vegetable Breakfast Casserole
Ingredients
The base
The filling
-
½
cup
shredded Mexican cheese
-
1
cup
diced fresh spinach
-
1
cup
diced bell peppers
-
⅓
cup
diced red onion
-
½
cup
diced fresh mushrooms
-
1½
cups
egg whites
-
to taste
salt & pepper
Instructions
- Preheat the oven to 400°F.
- Spray a 9x13 baking dish with cooking spray.
- Spread the crescent roll sheet on the bottom of the pan, closing the seams.
- Sprinkle the Mexican cheese evenly over the crescent roll base.
- Spread the spinach, bell peppers, red onion, and mushrooms evenly on top.
- Pour the egg whites over the vegetable mixture.
- Season with salt and pepper to taste.
- Bake for 15-20 minutes until the crescent rolls are slightly browned and the eggs are cooked.
Nutrition Facts (estimated)
Servings
16 squares
Calories
75
Total fat
3g
Total carbohydrates
7g
Total protein
4g
Sodium
206mg
Cholesterol
2mg
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