• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Egg White Breakfast Casserole

Category: Eggs, Casseroles, Breakfast, Healthy Recipes

 Ingredients List

  • 16 ounces (2 cups) nonfat or lowfat cottage cheese
  • 6 egg whites
  • 2 whole eggs
  • 2 cups raw shredded kale, Swiss chard, or spinach
  • 3 or 4 thinly sliced green onions (scallions)
  • 1 tomato, sliced
  • 2 tablespoons grated Parmesan cheese or similar dry grating cheese
  • salt & pepper to taste


Combine cottage cheese, egg whites & whole eggs, and salt & pepper.

Spray a large (about 9”³ X 11”³ or larger) baking dish with nonstick spray.

Scatter the shredded kale and the green onions in the bottom of the dish. Pour the cottage cheese mixture on top of the kale. Arrange tomato slices on top and sprinkle the Parmesan cheese over.

Bake at 350 until almost completely set, about 20-25 minutes. Remove from oven and let residual heat finish cooking the casserole.

Cut into squares and serve warm or at room temperature with salsa, hot sauce, or ketchup.

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