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Egg White Casserole Recipe

A fluffy and easy egg white casserole made with spinach, bell pepper, cottage cheese, and melted cheese. Pre-cooking the vegetables helps prevent excess moisture, while cottage cheese keeps the casserole tender and soft.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 small onion finely diced
  • 1 red bell pepper finely diced
  • 3 packed cups baby spinach
  • 2 cups liquid egg whites
  • 3/4 cup cottage cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded cheddar or mozzarella
  • 2 spring onions sliced, optional

Method
 

  1. 1. Preheat the ovenPreheat the oven to 350°F (180°C) and lightly grease a 9-inch square baking dish.
    2. Heat the oilHeat the olive oil in a skillet over medium heat.
    3. Cook the vegetablesAdd the diced onion and red bell pepper. Cook for about 4–5 minutes, until they begin to soften.
    4. Add the spinachAdd the baby spinach and cook until wilted. Continue cooking until there is no visible liquid left in the skillet.
    5. Cool the vegetablesRemove the skillet from the heat and let the vegetables cool for about 5 minutes.
    6. Prepare the egg mixtureAdd the egg whites, cottage cheese, cornstarch, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper to a blender. Blend for about 10 seconds, just until smooth.
    7. Add vegetables to the dishSpread the cooked vegetables evenly across the prepared baking dish.
    8. Add egg mixturePour the egg white mixture evenly over the vegetables.
    9. Add cheeseSprinkle the shredded cheddar or mozzarella evenly over the top.
    10. BakeBake for 32–38 minutes, or until the edges are firm and the center is just set.
    11. Check donenessThe center should reach 160°F (71°C) and a knife inserted near the center should come out without raw egg mixture.
    12. Rest and serveLet the casserole rest for 10 minutes before slicing into 8 portions.

Notes

  • Cook the vegetables until the skillet looks dry to prevent a watery casserole.
  • Avoid adding unnecessary milk or other liquid.
  • Blend the egg mixture only until smooth; don't whip too much air into it.
  • Do not overbake, or the egg whites may become rubbery.
  • Let the casserole rest before slicing so it sets properly.
  • Carton egg whites work well; 2 cups are used for this recipe. Fresh egg whites can also be used—approximately 16 large egg whites.