Clean Out The Fridge Egg Casserole

Use this as a template, be creative and use what you have! Or make this exact recipe…it’s worth it! This makes a DELICIOUS brunch casserole!

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Prep Time: 20 minutes

Cooking Time: 60 minutes

Serves: approximately 8

Serving Size: 1/4 cup

• Ingredients

  • 12 large eggs

  • 1 ½ cups egg whites

  • 1 cup low-fat cottage cheese

  • 1 tsp salt

  • 1 tsp pepper

  • ½ cup cooked ground hot sausage

  • ½ cup sliced bell peppers, sautéed

  • ½ cup sliced onions, sautéed

  • 1/3 cup chopped onions, raw

  • 1/3 cup chopped bell peppers, raw

  • 1/3 cup mushrooms, raw

  • ½ cup shredded mozzarella cheese

  • ½ cup shredded cheddar cheese

• Instructions

  1. Preheat the oven to 350°F. 

  2. Spray a 9x13 inch pan with cooking spray. 

  3. Cook the sausage in a pan on the stove in a pan. Place the sausage on a plate with a paper towel to soak up some of the fat.

  4. Wipe out the pan, spray with cooking spray and sauté the peppers and onions. 

  5. Chop the raw onions, bell peppers and mushrooms.  

  6. Spread the veggies and sausage to the bottom of the 9x13 pan. 

  7. Sprinkle most of the cheese on top of the veggies and sausage. 

  8. Blend together the eggs, egg whites, cottage cheese, salt and pepper in a blender. 

  9. Pour the egg mixture on top of the cheese. 

  10. Sprinkle the remaining cheese on top. 

  11. Bake at 350 for about an hour.  Wiggle the dish to make sure the eggs are fully cooked. If not, you can cover the top of the egg casserole with foil and bake for 10-15 more minutes. 

  12. Note: When I first made this, the sausage was already cooked, the peppers and onions were already sautéed, and the other veggies were already chopped from previous meals. See what you’ve got in your fridge that you an add to this recipe! Or start from scratch and make this as described! It’s worth it!

• Macros per piece

  Calories - 238

  Carbs - 5.6g

  Protein - 22.7g

  Fat - 13.9g

  Fiber - 0.5g

If you try this recipe, I’d love to hear how it turned out!