Breakfast

Baked Egg White Vegetable Casserole is for Breakfast.

Baked Egg White Vegetable Casserole takes 20 minutes to prepare.

Baked Egg White Vegetable Casserole takes 35 minutes to cook.

Baked Egg White Vegetable Casserole makes 9 servings.

The ingredients for Baked Egg White Vegetable Casserole are:

30 tbsp Kirkland Signature Egg Whites
7 links amylu organic chicken breakfast link
.5 cup pieces Mushrooms, cooked
.5 cup Spinach, cooked
4 serving great value olive oil pan spray (1/4 sec. spray) (by KAT4162)
1 cup, sliced Sweet peppers (bell)
1 tsp Garlic
1 tbsp Extra Virgin Olive Oil

Here is how you make Baked Egg White Vegetable Casserole:

Preheat oven to 300 degrees and spray a 9x9 pan with pan spray.All vegetables are diced and then cooked in advance in the olive oil with minced garlic (start with double the cooked portion listed for mushrooms, peppers, and spinach). Cool.Cut the breakfast sausage into 1/4" slices.Pour the carton of egg whites into a bowl. Add the vegetables and combine. Pour into the prepared pan. Add the sausage slices on top in a single layer.Bake at 300 degrees for 30-35 minutes until the center is set and not wet.Remove from oven and cool.Serving Size: makes 9 each 3" squaresNumber of Servings: 9Recipe submitted by SparkPeople user WIRED2THEWORLD.

The nutritional information for Baked Egg White Vegetable Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 75.0

• Total Fat: 2.8 g
• Cholesterol: 14.3 mg
• Sodium: 217.8 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.6 g
• Protein: 9.5 g

The dietary needs meet for Baked Egg White Vegetable Casserole is Lactose Free