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EGG WHITE AND VEGGIE BREAKFAST CASSEROLE

So, I recently tried this Egg White and Veggie Breakfast Casserole Caprese Salad with Balsamic Glaze for the first time at my friend’s brunch party. Let me tell you, it was love at first bite! I begged her for the recipe, and now I’m sharing it with you. Ready to dig in? Let’s get started!
5 from 2 votes
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Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 35 minutes

Ingredients

FOR THAT AMAZING EGG WHITE AND VEGGIE CASSEROLE:

  • 8 egg whites I weighed them to around 240 grams
  • Spinach fresh from my garden, chopped (about 30 grams)
  • Tomatoes diced (I used around 150 grams)
  • Bell peppers diced (another 150 grams)
  • An onion chopped (115 grams is what mine weighed)
  • Low-fat cheese shredded (I used half a cup, or 50 grams)
  • Salt and pepper I just eyeballed it, about 3 grams and 1 gram
  • Olive oil 1 tablespoon, or 15 ml

AND FOR THE BEAUTIFUL CAPRESE SALAD WITH BALSAMIC GLAZE:

  • Fresh Mozzarella just like my grandma used, sliced (around 150 grams)
  • Fresh basil leaves half a cup, or 20 grams
  • Fresh tomatoes sliced (another 150 grams)
  • Balsamic glaze 2 tablespoons, about 30 ml
  • More olive oil 1 tablespoon, 15 ml
  • Salt and pepper just to taste

Instructions

  • Warm Up the Oven: Preheat to 375°F (190°C). I used some leftover olive oil to grease the dish.
  • Mix It Up: Whisk those egg whites, salt, pepper, veggies, and cheese. Fun and colorful!
  • Bake Time: Into the baking dish it goes for 30 minutes. Mine was perfect at 28!
  • Salad Art: While waiting, create that beautiful Caprese Salad. I arranged everything, then drizzled and seasoned. Yum!
  • Serve and Enjoy: Casserole plus salad equals happiness!