egg vegetable casserole

This Egg White Vegetable Breakfast Casserole is an easy and healthy breakfast recipe that's perfect for a weekend brunch! Plus, it's only 75 calories a serving!

Egg White Vegetable Breakfast Casserole

crescent rolls

mexican cheese

spinach

diced bell peppers (I used mini assorted bell peppers)

red onion

mushrooms

egg whites

salt & pepper

Spray 9&#215;13 baking dish with cooking spray.

Spread entire crescent roll sheet on bottom of pan, trying to close the seams.

Then evenly spread the spinach, bell peppers, red onion, and mushrooms.

Bake for 15-20 minutes until the crescent rolls are slightly browned and eggs are cooked.

This looks like such a tasty and energizing way to start the day with protein from the egg whites and then all that veg! My family will love this!

This was good! I used whole eggs (8) and some kraft 2% singles I had on hand, plus some dried dill for extra flavor. It tasted good and was so beautiful. Next time I will try to use shredded cheese (I like to use 2% when possible) and I may try making my own croissant dough with a bit of whole grain flour mixed in.

What a great way to change up breakfast! You can count me in!

Looks great will check what is available locally in frozen ‘rolls ‘

I like that you don't have to refrigerate this overnight like most breakfast casseroles.  I may try it without the rolls as well, like a frittata.

Tastes great! Loved the crescent roll and fresh veggies in each bite. Feels like a great alternative to the meat/sugar heavy breakfasts that come with the holidays.

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Egg White Vegetable Breakfast Casse...

Top 1 egg vegetable casserole recipes from across the web

The most viewed egg vegetable casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Egg White Vegetable Breakfast Casse...

The most viewed egg vegetable casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine