Egg White Vegetable Breakfast Casserole
Try this Egg White Vegetable Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
white meat free
gluten free
red meat free
contains dairy
contains eggs
pescatarian
- 1 1/2 cups egg whites
- salt & pepper to season
- 1/3 cup diced red onion
- 1/2 cup shredded mexican cheese
- 1 package of crescent rolls
- 1 cup diced fresh spinach
- 1 cup diced bell peppers (i used mini assorted bell pepp
- 1/2 cup diced fresh mushrooms
- Carbohydrate 0.477636458333333 g
- Cholesterol 0 mg
- Fat 0.0420614583333333 g
- Fiber 0.0566666682561239 g
- Protein 2.51982291666667 g
- Saturated Fat 0.0014 g
- Serving Size 1 1 square (26g)
- Sodium 37.9502083333333 mg
- Sugar 0.420969790077209 g
- Trans Fat 0.0396614583333333 g
- Calories 12 calories
Preheat oven to 400 degrees F.Spray 9x13 baking dish with cooking spray.Spread entire crescent roll sheet on bottom of pan, trying to close the seams.Next sprinkle with mexican cheese.Then evenly spread the spinach, bell peppers, red onion, and mushrooms.Pour the egg whites on top.Season with salt and pepper.Bake for 15-20 minutes until the crescent rolls are slightly browned and eggs are cooked.
