Flavor-Packed Veggie Egg White Casserole

A slice of baked casserole topped with sliced green onions on a plate, with a fork and more onions nearby.

Flavor-Packed Veggie Egg White Casserole

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.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Low Calorie, Low Salt

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 194kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

2 tbsp olive oil seperated
1 lb chicken or turkey sausage casings removed
1 red bell pepper diced
1 green bell pepper diced
2 small shallots sliced
10 egg whites about 1 ¼ cups
2 whole large eggs
16 oz cottage cheese I used low fat*
1 tsp salt
½ tsp pepper
½ tsp garlic power
½ tsp onion powder
1 cup shredded cheddar or gruyere cheese
green onions for topping (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease a 9x13-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

*for a thicker, less-watery casserole- use full-fat cottage cheese instead of low fat, and make sure to drain an excess liquid.

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.

Nutrition