This easy casserole combines protein, carb, and color to give you a balanced meal that tastes great and is satisfying! Feel free to swap the crescent rolls for tater-tots of a gluten free option.
INGREDIENTS:
1 package crescent rolls
1 head of broccoli, chopped
8 ounces chopped mushrooms
12 ounces chicken sausage, chopped
6 slices cheese (your choice)
6 eggs
2 cups egg whites
Preheat your oven to 400°F (200°C). Grease a 13x9-inch baking dish. Unroll the crescent rolls and press them into the bottom of the greased baking dish, pinching the seams together. Bake in the preheated oven for 10 minutes. While the base is baking, heat a pan over medium heat. Sauté the chopped broccoli, mushrooms, and chicken sausage until the vegetables are tender and the sausage is cooked through. Once the base is baked, remove it from the oven. Layer the 6 slices of cheese evenly on top of the crescent roll base. Spread the cooked vegetables and sausage over the cheese. In a bowl, whisk together the 6 eggs and 2 cups of egg whites until well combined. Pour this mixture over the top of the vegetables and sausage. Return the casserole to the oven and bake for 25-35 minutes, or until the egg mixture is set and the top is golden brown. Allow the casserole to cool slightly before cutting into squares and serving. Enjoy your delicious, hearty breakfast!
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