Chicken & Spinach Egg White Casserole

Servings: 1


  • 2 cups Liquid Egg Whites
  • 5 Cajun Style Andouille Chicken Sausage, diced
  • 1 cup Baby Spinach, torn
  • 30 g Gouda Cheese, shredded (about 1/4 cup)


  1. Dice the chicken sausage.
  2. Tear the spinach with your hands, removing the long steams.
  3. In a large bowl whisk the egg whites for about 2 minutes to put some air into them. This will allow your casserole to turn out nice and fluffy.
  4. Preheat oven to 350 degrees.
  5. Spray a 9′ x 12′ in glass pan with non stick spray.
  6. Spread the diced chicken sausage in the pan, then add the spinach and toss together.
  7. Pour the egg mixture over top the chicken and spinach. Stir everything just a little, only enough to cover the spinach with the egg. You don’t want to stir so much that you start removing the air you whipped into the eggs.
  8. Top with shredded cheese
  9. Bake at 350 for 30 minutes.
  10. Serve immediately or portion into 6 servings and refrigerate for on the go breakfasts! (Tip, allow to cool completely before putting in the fridge.)

Kcals 134g / 20.1g P / 1.2 g C / 3.8g F