To say I’m obsessed with egg-based dishes right now is kind of an understatement. Ever since I began embracing meal planning and meal prep on Sundays, I’ve found myself preparing a countless number of frittatas, egg muffins and breakfast casseroles.
I think I love them so much because they work so well as both an easy breakfast option or a quick grab-and-go lunch. I still eat overnight oats and baked oatmeal regularly, but I often prefer something a little more savory as a morning snack or lunchtime dish. And that’s where these egg-based recipes shine!
Today I am excited to share a recipe I first made for dinner last week. It is basically a big pizza-flavored egg casserole that is overflowing with fresh vegetables, pepperoni and hot Italian sausage.
When I made it for dinner, I served it with a caesar salad on the side and Ryan and I loved it so much that I made sure to measure everything out and photograph it when I made it yesterday so I could share it with you guys, too! It’s a recipe that works well for breakfast, lunch or dinner and tastes great as leftovers as well. (I’m a weirdo that actually enjoys this egg white pizza bake cold, but I also like cold pizza, so take that into account!)
Egg White Pizza Bake
Makes 8 servings
Ingredients
- 3/4 pound ground hot Italian sausage
- 1/2 cup chopped pepperoni
- 1 onion, diced
- 1 green pepper, diced
- 1 pint (8 ounces) mushrooms, diced
- 4 cups chopped kale
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- 3 cups liquid egg whites
- 2 tablespoons parmesan cheese
- 1/2 cup shredded mozzarella cheese
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- In large skillet over medium-high heat, sauté onion, green pepper and mushrooms in olive oil until onion is translucent, approximately 3-4 minutes. Add sausage and sauté until browned.
- Add pepperoni, kale, Italian seasoning, salt and pepper. Stir regularly until kale is wilted.
- Pour sausage and vegetable mixture into a 9×13 baking dish sprayed with cooking spray (or coated lightly with olive oil). Whisk parmesan cheese into egg whites and then pour overtop sausage vegetable mixture. Season with salt and pepper and place into the oven.
- Bake for 35-40 minutes (until center is set) before removing from the oven, sprinkling with cheese and baking for another 5 minutes, or until cheese is melted. Allow to cool slightly before serving.
- Store any leftovers in an air-tight container in the fridge.
Note: If you prefer, you may use three links of hot Italian sausage in place of the ground sausage. Just be sure to cut them up into small pieces!
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Perfect for lunches at work! Thanks for sharing, adding to my meal plan for next week!
I need to start prepping breakfasts in advance more often…. this looks like a great starting place. I eat eggs multiple times a week, and having them already made would be suuuuper helpful. YUM.
That sounds amazing! I love baked egg dishes, but do you ever notice that the leftovers get watery? I’m thinking maybe I don’t cook the vegetables enough. Any thoughts?
I’m definitely not an expert, but I’ve made a lot of egg casseroles, and I think you’re right. Especially if you’re using mushrooms and fresh greens, be sure to cook out the liquid as much as possible and cook until all the way set, then be sure to cool completely before storing. 🙂
I’m on week three of baked oatmeal for the week. I’m thinking it’s definitely time for an egg bake for next week! Thanks for sharing this looks amazing–I think im going to use chopped up chicken sausage!
Oh my gosh I LOVE egg dishes too, and I would have never thought about a “pizza” bake with eggs! Thank you so much for sharing Julie! 🙂
This looks so good! I made a kale and feta egg bake on Sunday that I’ve been eating for breakfasts every day and it’s so convenient. Of course my husband heard there was no sausage in it, so he hasn’t touched it. Maybe I need to try your version!
yum!! I love baked egg dishes!! They are the best to have on hand for the week!
I love baking breakfast casseroles! They are easy to make ahead and freeze for when you are short on time. I will have to give this one a try soon. Maybe for our next family get together. Thanks for sharing!
I saw this on your Snapchat yesterday and have been waiting for the recipe! Perfect for a hearty brunch dish!
The egg bake looks awesome. I am thinking I can always swap out the meat with more veggies for my Vegetarian friends. Great brunch idea.
I am a huge fan of frittatas as make ahead dishes too. They’re perfect to pack for a good work lunch alternative to just the salad (both is even better of course, like you had for your dinner) and also for easy weeknight meals!
I am such an egg-dish meal prepper too! I love having an egg casserole of egg muffins waiting for me in the morning. Love this recipe and can’t wait to give it a try. I like the idea of serving it for dinner with a simple salad. YUM!
This looks delicious! I typically end up with a cauliflower pizza base, but who says that you can’t have eggs across the day! Love the idea – I’ll definitely have to check this one out. 🙂
Thanks for sharing!
XO, Jessica
http://www.semisweettooth.com
That’s a LOT of egg whites. Could be expensive?
I buy a carton of liquid egg whites!
Oh good idea! d’oh!
Good work, Julie! I agree that I could eat eggs at every meal. Oftentimes twice a day! 🙂
This looks delicious! I’ll be sure to pin this for when my 21 day fix is over! 🙂
i made a very similar recipe for dinner last night, but i used eggs with the yolks as that’s where all the great nutrition is! it’s quite tasty!
Oh my gosh this looks amazing!! Definitely giving this a try this weekend. Thanks for sharing Julie!
Breakfast casseroles are the bomb! This looks SO good! We make breakfast casseroles pretty often and leave them in the freezer then warm them up at work. Super easy as well!
This looks so yummy!! I’ve been having the same overnight oats for breakfast for a couple months now, so this is perfect timing to switch up my breakfast routine! Thanks for sharing!
Yesssss! I love a good egg bake, and have made several of yours. They’re so convenient, aren’t they? Looking forward to adding this to my collection! Thanks!
Oh my goodness, Julie, I LOVE this idea!! As a lady who has a hard time getting enough protein, I am always on the lookout for an egg white recipe! Unfortunately, my little one reacts badly every time I eat eggs, so I will have to wait until she is a year old and we stop nursing to try this. It is definitely something I look forward to making, though. Thanks so much for sharing!!
This recipe is right up my alley! Love eggs and love pizza. Thanks for sharing!
This sounds like a meal my husband would LOVE too!
This looks great! Just added it to my to make list. Thanks for sharing
If I wanted to use whole eggs instead of egg whites, how many eggs should I use?
Approximately 4 eggs equal a cup, so a dozen should work!
This looks delicious! I love your egg recipes!
Oh. My. GOSH!!!!!! This looks amazing. I sure hope you know how much these incredible recipes you share with us are appreciated! I cannot wait to try.
This is so creative! Something everyone would like too!
I love egg based dishes too! Turkey, spinach and tomatoes go amazing with eggs 🙂 this bake looks to die for! I bet each slice will have tons of protein and flavor!
Eggs are literally my favourite things to make, they’re so versatile!
This sounds delicious.
Tenz
http://www.shesabouthatlife.com
xxxx
I made this yesterday, and it is delicious. I used a 16 oz liquid egg whites container from Trader Joe’s and added two whole eggs. I also didn’t have pepperoni, and it was still great. Thanks Julie! Looking forward to enjoying it again for lunch today at work.
This is so delicious! I was going to make this for a friend who just had a baby – is this gluten free?
I made this dish but without the Italian sausages. I used sweet turkey suasage links. So delicious. Thanks for sharing
I made this yesterday and it is the best egg bake I have made by far. Most flavor! Any idea on calorie break down??