Egg White & Jalapeno Casserole

Egg White & Jalapeno Casserole

Servings: 4


  • 1 1/4 cup Egg Whites
  • 40 g Jalapeno, diced & sliced (1 jalapeno)
  • 40 g Red Onion, diced (half a small onion)
  • 10 g Gouda Cheese, shredded (about 2 tbsp)
  • 2 links Organic Cajun Andouille Chicken Sausage, diced


  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
  3. Dice chicken sausage, red onion, and jalapeno. Save a small amount of the jalapeno to cut into a few slices for topping.
  4. Place all the diced ingredients into the baking dish and toss together.
  5. In a medium bowl whisk the egg whites for 30 seconds. This adds air to the eggs, helps the casserole to be fluffy, and aides in the browning of the top.
  6. Pour the egg white into the baking dish, making sure to cover all the other ingredients.
  7. Top with a few slices of jalapeno and shredded cheese.
  8. Bake at 350 for 30-35 minutes, until the top is golden brown and you are able to stick a toothpick in and it comes out clean.
  9. Cut into four pieces and enjoy!

Kcals: 97g / 15.2 g P / 2.1g C / 2 g F