This Egg White Breakfast Casserole is a great meal for busy mornings. With minimal ingredients and hands-on time, this is a great way to enjoy a nutritious and delicious meal without having to spend too much time in the kitchen!
10ounces(284g)smoked sausage or breakfast sausagediced
1medium onionfinely diced
20ounces(567g)frozen shredded hashbrowns
3cups(729g)liquid egg whites
½cup(118ml)heavy creamor milk
1teaspoongarlic powder
1teaspoonkosher salt
½teaspoonground black pepper
1 ½cup(168g)shredded cheese
Instructions
Preheat oven to 350 °F (177 °C) and generously spray a 9x13 inch baking dish with cooking spray. Set aside.
In a skillet, brown sausage on both sides or break into smaller pieces (if using fresh sausage). Add the onions and cook until tender, about 5 minutes. Remove from heat and allow to cool for 10 minutes.
In the meantime, add hashbrowns, egg whites, and heavy cream to a large bowl and mix together.
Once the sausage and onion mixture has cooled, add to the bowl of the potatoes. Season with garlic powder, salt, and pepper. Then add the cheese and stir to incorporate.
Pour mixture into prepared baking pan then cover with foil. Bake for 1 hour, or longer, depending.
Remove foil 15 minutes prior to finishing baking.
Remove from oven and let casserole cool for 30 minutes before slicing, serving, and/or storing.
Notes
Since this recipe was developed strictly with liquid egg whites, I cannot guarantee results with whole eggs. The below is just my guess and suggest you use your best judgement when everything is mixed together to see how it looks.In case you want to use eggs in this recipe, this is my guesstimation based on what I read on my liquid egg white carton:1 cup of liquid egg whites = approx. 6 large eggsSo, if you want to make this recipe with 1/2 eggs and 1/2 egg whites, you'll need approx. 9 large eggs and 1 1/2 cups of liquid egg whites.