Flavor-Packed Veggie Egg White Casserole
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This Egg White Casserole is an easy make-ahead breakfast packed with fluffy egg whites, savory sausage, sautéed peppers, blended cottage cheese, and melty cheese in every bite. Made with simple ingredients and ready in about 1 hour, this veggie-packed breakfast casserole is perfect for meal prep, busy mornings, or feeding a crowd for brunch.
I love whipping up a breakfast casserole every now and again as a meal prep for the week, and my husband recently has been wanting something with egg whites and veggies. This easy and flavorful egg white casserole checked all the boxes- easy to meal prep, could be reheated throughout the week, packed with veggies and sausage, and it’s high protein with the egg whites and cottage cheese
This make-ahead breakfast casserole is one of those recipes that works perfectly for busy mornings because you can prep it ahead of time. Blending the cottage cheese with the eggs creates a smooth, creamy texture without any noticeable cottage cheese chunks, while the sausage and veggies add the best flavor in every bite. Plus, everything comes together in just a few easy steps. I made this from start to eating my first slice (first of a few I’ll admit) in under an hour!
Simple Yet Flavorful Ingredients
Were using simple ingredients for this casserole, all ones that are easy to find in your local grocery store, but still pack a punch when it comes to flavor.
- whole eggs- the first time I tested this recipe, I used 12 egg whites and no whole eggs. While it came out delicious, it was a bit watery after it cooled for 10-15 minutes. I tested it again with 2 whole eggs in order to add a little bit of fat (egg yolk) in order for it to set up better.
- cottage cheese- I know cottage cheese can be controversial, but I promise that when you add cottage cheese to a recipe like this, you don’t even notice you’re eating it! It adds volume and extra protein to this casserole. My meal-prep cottage cheese egg bake is the perfect example of a casserole that uses cottage cheese, but you don’t even notice when enjoying it!
Using a Blender Makes This Easy
Making this egg white casserole is easy and quick- the most work you need to put into this is prepping/chopping the veggies, and sautéing both them and the sausage. For the egg white and cottage cheese portion, we are going to use a blender to blend this up and make it smooth. So you don’t have to worry about any cottage cheese chunks in your casserole!
- Start by browning your sausage in a fry pan- I used chicken sausage in casings that I removed, but you can use ground turkey sausage or regular pork sausage as well. Once it’s browned, add it to the greased baking dish.
- In the same pan, saute the peppers and shallots, just until they soften a bit. Sprinkle these over top the sausage in the pan.
- In a blender, add eggs, egg whites, cottage cheese, and all spices. Blend for just about 10 seconds, or until mostly smooth (don’t over blend)!
- Pour the egg mixture over the sausage/veggies, add the cheese, and mix up! Bake in the oven until the egg casserole is cooked through, and the center is no longer jiggly.
- Allow the casserole to cool for 10-15 minutes, and then slice and serve along side your favorite side dishes. I’d personally serve this with these oven-baked breakfast potatoes.
Pro Tip: Only blend the cottage cheese and egg white mixture for about 10-15 seconds- any longer will cause the baked eggs to deflate because you’re whipping too much air into the mixture. When the eggs bake, that trapped air expands quickly in the oven, making the eggs puff up a lot at first. But then they will deflate a lot once they start to cool out of the oven.
Other Easy Meal Prep Breakfasts
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Flavor-Packed Veggie Egg White Casserole
Ingredients
- 2 tbsp (2 tbsp) olive oil, seperated
- 1 lb (453.59 g) chicken or turkey sausage, casings removed
- 1 (1) red bell pepper, diced
- 1 (1) green bell pepper, diced
- 2 (2) small shallots, sliced
- 10 (300 g) egg whites, about 1 ¼ cups
- 2 (2) whole large eggs
- 16 oz (453.59 g) cottage cheese, I used low fat*
- 1 tsp (1 tsp) salt
- ½ tsp (0.5 tsp) pepper
- ½ tsp (0.5 tsp) garlic power
- ½ tsp (0.5 tsp) onion powder
- 1 cup (113 g) shredded cheddar or gruyere cheese
- green onions, for topping (optional)
Equipment
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish. Set aside.
- Heat 1 tbsp of oil in a large skillet over medium heat, then cook the sausage until browned. Transfer the sausage to the prepared baking dish.2 tbsp olive oil, 1 lb chicken or turkey sausage
- Using the same skillet, add in the other 1 tbsp oil, and sauté the peppers and shallots until softened (about 4–5 minutes). Add them to the baking dish with the sausage.1 red bell pepper, 1 green bell pepper, 2 small shallots, 2 tbsp olive oil
- In a blender, or using a large bowl with a hand blender, blend together the eggs, egg whites, cottage cheese, salt, pepper, garlic powder, and onion powder until smooth and combined (about 10 seconds).10 egg whites, 16 oz cottage cheese, 1 tsp salt, ½ tsp pepper, ½ tsp garlic power, ½ tsp onion powder, 2 whole large eggs
- Pour the egg mixture over the sausage and vegetables, then sprinkle the cheese evenly on top. Gently stir everything together so the ingredients are evenly distributed.1 cup shredded cheddar or gruyere cheese
- Bake for 35–40 minutes, or until the egg casserole is set in the center and lightly golden on top. Let cool for 10 minutes before slicing and serving.
Notes
- Egg white casserole can be stored in an airtight container in the fridge for 4-5 days.
- For easy meal prep, slice the casserole into portions before storing so you can quickly reheat individual servings in the microwave.
- Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
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