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
- 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
- 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!