Egg White Breakfast Casserole with Sausage, Spinach, and Tomatoes
Adapted from my sister, Angela Hayes.
Servings 8
Calories 171kcal
Equipment
- medium skillet
- 3-quart deep casserole dish, coated with cooking spray
Ingredients
- 12 ounces gluten-free turkey sausage crumbled
- 1 small onion chopped
- 10 ounces frozen spinach thawed and thoroughly drained
- 2 Roma tomatoes chopped
- 32 ounces liquid egg whites
- 1 cup grated 2% cheddar cheese
Instructions
- Preheat the oven to 350° F/175° C.
- In the skillet, sauté the sausage over medium heat until browned, about 10 minutes. Drain the sausage on a paper towel, then add the chopped onion and continue to cook over medium heat until the onion is slightly soft, about 5 minutes.
- Add the drained spinach to the skillet and stir into the sausage mixture. Cook for about 3 minutes, until the spinach is warm. Add the chopped tomatoes and cook for another 2 to 3 minutes.
- Pour the meat mixture into the prepared casserole dish, then add the liquid egg whites and top with the grated cheese.
- Bake in the preheated oven until the cheese is browned and the egg whites stop bubbling, about 1 hour. Remove from the oven and allow to cool for about 10 to 15 minutes, then serve.
Notes
Try these variations
- Other things to add: crushed red pepper, diced bell peppers, chili powder.
- Sauté fresh chard and use it instead of spinach.
Nutrition
Calories: 171kcal | Carbohydrates: 6g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 588mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5332IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 3mg