The breakfast recipe you can eat at any time! This Veggie Egg Breakfast Casserole is perfect for a family meal or to prep in advance and enjoy throughout the week. It can be stored in an air-tight container in the fridge for up to 5 days. This dish is also an easy way to sneak veggies in! Enjoy rolled up in a tortilla for a breakfast taco, between an English muffin as a sandwich, or with a bowl of fresh fruit!
Veggie Egg Breakfast Casserole
Yield: 12 servings
Serving Size: 1 piece
MACROS (per 1 piece)
Calories – 180
Protein – 19g
Carbohydrates – 4g
Fat – 9g
Ingredients
- 1lb ground chicken or turkey
- 1 tbsp (10g) olive oil
- 1 bell pepper (408g; any color), diced
- ½ cup (48g) sliced mushrooms
- 1 small (53g) yellow onion, diced
- 3 cups (68g) fresh spinach or kale
- 7 whole large eggs
- 2 cups (497g) egg whites (~12-14 egg whites)
- ¼ cup (57g) low-fat plain kefir
- Salt and pepper, to taste
- 1/3 cup (33g) low-fat shredded cheddar cheese, plus ¼ cup (23g) for topping
Directions
- Preheat oven to 375 degrees. Prepare 9×13” baking dish by spraying with nonstick spray.
- Brown sausage over medium heat in a large saucepan. Crumble in the pan as it cooks.
- Pour olive oil into pan and add pepper, mushrooms, and onion. Sautee 5-6 minutes until veggies are tender.
- Add spinach and cook until soft, ~2 minutes.
- In a large bowl, whisk eggs and egg whites. Add salt and pepper to taste. Whisk in kefir.
- Pour ½ of sausage and veggie mixture into prepared baking dish. Sprinkle 1/3 cup cheese.
- Pour egg and kefir mixture on top of sausage, veggies, and cheese.
- Top with remaining sausage and veggies, then the remaining ¼ cup of cheese.
- Bake for 40-45 minutes, or until top and edges are golden brown.
- Let cool for 10 minutes and serve warm.
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