High Protein Egg White Blueberry Casserole Recipes
HIGH PROTEIN BLUEBERRY OATMEAL BAKE
This High Protein Blueberry Oatmeal Bake recipe is a healthy breakfast that is low calorie, gluten free and packed with protein. Perfect for make ahead of time for meal prep and easy to customize to your liking. Low Calorie + Gluten Free
Provided by Skinny Fitalicious
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F. Prepare an 8x8 baking dish with cooking spray. Mix the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients together in a separate bowl with the frozen blueberries. Add the dry mixture to the wet and combine.
- Bake at 350 F 25-30 minutes. Remove from the oven once the oatmeal is golden brown and let the protein oatmeal cool 5 minutes before slicing and serving!
- This protein oatmeal can be stored in the refrigerator up to 5 days or in the freezer up to 60 days. See the substitutions section of the blog post for substitution questions.
Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 286 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 2 g
HIGH PROTEIN EGG WHITE BLUEBERRY CASSEROLE
Make and share this High Protein Egg White Blueberry Casserole recipe from Food.com.
Provided by IAteMyGluestick
Categories Breakfast
Time 55m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Coat a 9-by-13-inch pan with nonstick spray. Set aside.
- In a large bowl, whisk Eggology egg whites, beat and combine with sugar. Add milk and vanilla; mix well.
- In a small bowl, combine cinnamon and sugar; set aside.
- Place 1/3 of bread cubes on the bottom of prepared pan. Pour 1/3 of the milk-and-egg mixture on top of the bread. Sprinkle bread cubes with 1 cup of blueberries and 1/3 of the cinnamon sugar. Repeat layering 2 more times. Pour melted butter over top, covering as much surface as possible. You can prepare the dish up to this point as early as the night before, but at least half an hour before. Cover with plastic wrap; refrigerate.
- Bake for 45 minutes, or until a sharp knife inserted halfway between the center and the edge comes out clean. Remove from oven and let stand for about 10 minutes before cutting into 8 servings.
Nutrition Facts : Calories 288.7, Fat 3.6, SaturatedFat 1.7, Cholesterol 8.4, Sodium 339.7, Carbohydrate 54.1, Fiber 2.4, Sugar 36.9, Protein 10.9
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