Oh, hey delicious egg whites, you!
(Said no one ever…)
But, what if egg whites were really good. What if they were hearty and flavorful and filling?
Well, this recipe adopted from Oxygen Magazine provides a hearty twist to this classic go-to egg substitute. By adding cauliflower (yes you read that right: cauliflower!) and a bit of cheese, this breakfast will make you feel warm and fuzzy inside AND keep you full! Also: simple to make and one batch will last an entire week if you eat just a single serving a day. Though, I’ll admit, that’s hard to do because it’s just that good!
Mm, mm, mm good egg white casserole:
Back about 3 years ago when I got serious about losing weight, this was one of the first healthy recipes I tried.
I found it in Oxygen Magazine, which was my obsession at the time (still is!) and one night, I made this and a cashew butter stew from the latest issue. (It took me days to find cashew butter! I think that was the first time I stepped foot in Whole Foods!) I wasn’t a fan of the stew (such a bummer after working so hard to find the main ingredient!), but this recipe stuck! It was downright delicious and I loved it! And, ever since, every person I’ve ever given it to, has loved it too!
Did I mention my husband likes it?
Yea and he’s usually orders pancakes and double bacon for breakfast so the fact that he’ll eat this, in place of that, says a lot!
The absolute best part?
It’s easy! All you do is mix the ingredients, pop it in the oven for 45 minutes, and volia! Your healthy, hearty, hot breakfast for the week is ready to serve!
Wait no… the best part is how healthy this breakfast is- one serving is about 140 calories and it’s packed with protein! How awesome is that?
Alright, enough already! Time for you to try it yourself and see! Let me know what you think 🙂
Feel free to pin this image for easy reference:
Instructions for making this easy egg white casserole:
Easy Egg White & Cauliflower Casserole from Oxygen Magazine
- 1 cup egg whites
- 2 cups fresh spinach
- 1 1/2 cups of diced cauliflower
- 1/4 cup onion
- 1/2 cup diced mushrooms
- 8 oz non-fat cottage cheese
- 8 oz Greek yogurt
- 1/2 cup reduced-fat cheddar cheese
- 1 tsp black pepper
- Spray an 8×8-size casserole dish with non-stick spray
- Preheat the oven to 350 degrees
- Saute onions, cauliflower and mushrooms together until the onions appear translucent.
- Combine egg whites, cottage cheese, yogurt, and cheddar cheese in your casserole dish.
- Mix in the sautéed onions, cauliflower, and mushroom.
- Stir until combined.
- Bake for about 45 minutes. Cool before serving.
What’s your favorite breakfast recipe?
All photos provided by the extraordinarily talented Lauren-Michelle of Ella Mae Studios.