Veggie Packed Breakfast Casserole
Ready in 60-75 minutes
Makes 8 servings
Notes from Coach Jillian:
Use your choice of frozen veggies and have breakfast ready for the whole week with this veggie packed breakfast casserole! Chicken sausage and cheese are optional, pending your taste buds.
Nutrition per serving:
Protein: 15 grams
Carbohydrate: 16 grams
Fat: 7 grams
1 -4.2 oz container hashbrown potatoes
2 pints egg white substitute (you may need more or less depending if you use all ingredients)
4 cups frozen vegetables
10 oz lean chicken sausage (optional)
½ cup shredded cheddar cheese (optional)
1 teaspoon salt
1 teaspoon pepper
Heat oven to 400 degrees F and spray a 9x13 baking dish well with cooking spray.
In prepared baking pan, spread hashbrown potatoes in an even layer, then add veggies and sausage (if using) on top.
Pour egg whites over the layers of potatoes, veggies and sausage. Sprinkle cheese evenly over the top.
Bake in a heated oven for 45-60 minutes or until eggs are set in the middle.