Ingredients:
- 8 large eggs
- 1 cup egg whites (about 8 egg whites)
- 1 cup skim milk
- 1 cup shredded low-fat cheese (cheddar or your choice)
- 1/2 cup diced bell peppers (mix of red and green)
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/2 cup cooked turkey sausage or lean ham (optional, for extra protein)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing the pan)
- Fresh parsley or cilantro (optional, for garnish)
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Prepare the veggies: In a pan, sauté the bell peppers, onions, and tomatoes for 3-4 minutes until softened. If using turkey sausage or ham, add it in and cook until heated through. Remove from heat.
- Mix the eggs: In a large bowl, whisk together the eggs, egg whites, skim milk, garlic powder, onion powder, salt, and pepper.
- Assemble the casserole: Pour the egg mixture into the greased baking dish. Add the sautéed veggies (and sausage/ham) on top of the egg mixture. Sprinkle the shredded low-fat cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the casserole is golden brown on top.
- Serve: Let it cool slightly, then slice into squares. Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy a light but satisfying Christmas breakfast!
