Sunday, February 23, 2014

Gluten Free Egg White Casserole

If you've been following me for a while you know that I do meal prep once a week on Sundays for the whole week. While some people may find this method a little strange (I eat the same thing for breakfast and lunch for the whole week), it works for me as I can "grab and go" and have one less thing to worry about. The beauty of this breakfast casserole is that it's easy to make, easy on the wallet and keeps for 5 days in the fridge. I will admit, the 5th day it's getting a little soggy so you might to freeze half of the casserole to avoid this. I found the original recipe on Pinterest and modified it to fit my macros.

I love how versatile this recipe can be. You can add a variety of ingredients and make it different every time you make it. I haven't done that yet. Once I find something I like, I usually eat it over and over until I get sick of it. The casserole has a light fluffy texture like an omelet that is packed with 25 grams of protein! Sign me up! 

Ingredients
4 slices gluten free bread cubed (I used Udi's Gluten Free bread)
4-5 slices deli ham
3/4 cup shredded mozzarella
3 cups liquid egg whites
1/2 bell pepper diced
1/2 onion diced
1 tbsp seasoning of your choice (I use Aw Shit seasoning)


1. Pre-heat the oven to 350 degrees.
2. Grease an 8x8 baking pan with cooking spray. I use Trader Joe's coconut oil spray. Use whatever you have or like.
3. Cube the bread and then evenly spread out at the bottom of the baking pan.
4. Dice up the bell pepper, onion and ham and evenly distribute over the bread.
5. In a medium size bowl, mix the egg whites and seasoning until thoroughly mixed together. You will then pour the egg whites over the other ingredients in the baking pan.
6. Sprinkle the mozzarella evenly over the top of the egg mixture OR you can bake the casserole and sprinkle after it's been baked. I've done it both ways and I prefer the latter as it will be cheesy and melted when you microwave it the next day.


 7. Bake on the middle rack of the oven for 45 minutes or until the egg whites are no longer translucent.

Makes 6 servings. Top with Tapatio, Sriracha, or any other hot sauce you enjoy. I will douse mine in Tapatio... ;)

Macros (yours will vary depending on the ingredients used):
Calories: 204
Fat: 6.2 grams
Carbs: 12 grams
Protein: 25 grams

I will eat this and a carb source like oatmeal as my breakfast and it keeps me full until lunch. As I mentioned before, this recipe is easily manipulated with a variety of ingredients so play around with it and see what works for you. So far this recipe has been awesome and I haven't strayed from it.

Recipe Credit: Easy Gluten Free Egg and Ham Casserole