Weight Watchers Veggie Egg Bake Casserole

Ingredients (lighter version)

• 10 large egg whites (or 2 whole eggs + 8 whites for more richness)
• 1 cup nonfat Greek yogurt (or fat-free cottage cheese blended smooth)
• 1 cup spinach, chopped
• 1 cup mushrooms, diced
• 1/2 cup bell peppers, chopped
• 1/4 cup onion, finely chopped
• 1/2 cup reduced-fat shredded cheese (optional but recommended)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Cooking spray

Instructions

1. Preheat oven
   Set to 375°F (190°C) and lightly spray a baking dish.
2. Cook veggies (important step)
   Sauté mushrooms, onions, peppers, and spinach for 3–5 minutes until soft and moisture is reduced.
   (This prevents a watery casserole.)
3. Mix egg base
   Whisk egg whites, Greek yogurt, garlic powder, salt, and pepper until smooth.
4. Combine
   Stir cooked veggies into the egg mixture. Add cheese if using.
5. Bake
   Pour into dish and bake for 30–40 minutes, until set and golden on top.
6. Cool & slice
   Let rest 5–10 minutes before cutting into squares.

🔥 WW-friendly tips

• Use fat-free cheese or skip cheese entirely to lower points
• Add extra veggies to bulk it up (zucchini, broccoli, kale)
• Greek yogurt replaces cream for protein + creaminess
• Great for meal prep (keeps 3–4 days in fridge)

🍽️ Serving ideas

• With salsa or hot sauce
• Wrapped in a low-point tortilla
• Paired with fruit for a full breakfast