Vegetable Egg White Breakfast Casserole

American breakfast casseroles turned the morning scramble into a make-ahead bake built for busy tables. This version folds spinach, peppers, and mushrooms into light egg whites with cheese, then bakes until softly set and golden.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 12 whites or 10 whole eggs egg whites or whole eggsDairy
• 1/2 cup milkDairy
• 2 cups spinach, choppedProduce
• 1 cup bell peppers, dicedProduce
• 1 cup mushrooms, slicedProduce
• 1/2 onion, dicedProduce
• 1 cup feta or cheddar, crumbledDairy
• to taste salt, pepper, Italian seasoningSpices

Instructions

1. 1Heat oven to 350°F. Sauté vegetables until moisture evaporates.
2. 2Whisk eggs, milk, and seasonings; stir in vegetables and cheese.
3. 3Pour into a greased dish; bake 35–40 minutes until set.
4. 4Cool 5 minutes; cut into squares.