Roasted Red Pepper + Sausage Egg White Bake
A savory protein packed egg bake with a surprise ingredient!
Equipment
- 1 blender
- Measuring cups and spoons
- 1 13" x 9" baking dish
- 1 mesh strainer
- 1 large skillet
- 1 Wooden spoon
Ingredients
- 1 32 oz container of egg whites
- 1½ cups low-fat cottage cheese
- 1 lbs breakfast sausage
- 1½ cups shredded cheese
- 1 12 oz jar sliced roasted red peppers, drained well
- 1 teaspoon seasoned salt I like Lawry's
Instructions
- Preheat oven to 350°F
- In a large skillet, brown the sausage. Once browned, turn off the heat. Drain any excess fat from the pan and set aside.
- Strain the water off of the cottage cheese using the mesh strainer. Use the back of a spoon to push the curds down to squeeze out as much water as possible.
- Combine strained cottage cheese, the whole carton of egg whites, and salt in the blender and blend until smooth, about 15 seconds.
- Spray the 13" x 9" baking dish generously with nonstick spray and Add the roasted red peppers and cooked breakfast sausage into the bottom of the baking dish, followed by the egg white, cottage cheese mixture.
- Bake for 30 minutes, and pull out of the oven and sprinkle shredded cheese evenly over the top, return to the oven and bake for another 20-30 minutes until the center barely jiggles.
- Remove from the oven, sprinkle with the seasoned salt and allow to cool for 10 minutes before slicing into 12 even squares. Serve with HIH Pantry Ranch, salsa or BBQ sauce.
- Refrigerate leftovers in an airtight container for 3-5 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 2gProtein: 21gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 592mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 792IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Tried this recipe?Let us know how it was!