I can’t believe it’s taken me so long to share this recipe with you! First, a little background – back when I was pregnant with Savannah, my sweet family and closest friends through me a sprinkle. In truth, it was so much more, and I along with baby girl got completely spoiled with every gift I could ever want and need, along with a glorious brunch spread. My neighbor made this incredible gluten free breakfast casserole that was a huge hit. You can click HERE for the original recipe.
For Christmas, I have made this egg bake every year since. We like to go HARD for Christmas breakfast over here, and it is the perfect way to start the holiday with some hot coffee and maybe a pomegranate mimosa.
I loved this easy gluten free egg casserole so much that I started using it for regular meal prep. Since I was making it so frequently, I wanted to lighten things up a bit. I cut out the sour cream in the original recipe, and swapped the whole eggs for egg whites or egg replacer in the carton. Instead of hash browns, I buy the frozen diced potatoes with the peppers and onions already added. This way, I prep once, and eat several days with zero effort aside from microwaving!
As usual, I personally do not measure. But I’ve included guesstimates for you below! Measure with your heart, and use however much of each ingredient you like!
Loaded Egg White Bake Meal Prep
Ingredients:
- 1 roll of Jimmy Dean’s regular pork sausage (16oz)
- Ore Ida’s Potatoes O’Brien (potatoes, onions, peppers) – about half the package
- 4 oz shredded cheese
- 1 full carton of egg replacer or whites (I find the replacer bakes better)
- sea salt & pepper
- cooking spray
Directions:
- Spray the bottom and sides of a Pyrex 9×13 glass dish with cooking spray.
- Preheat oven to 375F.
- Add the sausage and potato mixture to a large frying pan. Brown the sausage while defrosting the potatoes at the same time.
- Once fully cooked, add the sausage/potato mixture to the bottom of the baking dish. Spread it around to make an even layer.
- Shake the egg replacer or egg white carton well. Pour the eggs over the sausage/potatoes.
- Season with salt & pepper, and sprinkle your cheese of choice over the top.
- Bake uncovered about 30 minutes. Check the center to make sure it is cooked through and no longer runny.
- You can serve immediately or let cool, cover with the lid and stash in your fridge for a quick, easy meal prepped breakfast.
Notes:
- To keep this gluten free, make sure you are using pure oil cooking spray (olive, coconut) and not one with flour added. Cooking sprays can be a hidden source of gluten.
- Once completely cooled, I like to slice this egg bake into either 6 large or 12 smaller servings. This way, it is easy to grab a serving and reheat on busy mornings.
- Serve with sour cream, or avocado, or some ketchup to dip.
