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Breakfast Casserole

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 Information

Nutrition per serving:

Protein: 15 grams

Carbohydrate: 16 grams

Fat: 7 grams


Ingredients

  • 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


Preparation

  1. Heat oven to 400 degrees F and spray a 9x13 baking dish well with cooking spray.

  2. In prepared baking pan, spread hashbrown potatoes in an even layer, then add veggies and sausage (if using) on top.

  3. Pour egg whites over the layers of potatoes, veggies and sausage. Sprinkle cheese evenly over the top.

  4. Bake in a heated oven for 45-60 minutes or until eggs are set in the middle.

  5. Enjoy!

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