Egg White and Oat Brunch Bake Recipe | Quaker Oats
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  • 1 Green bell pepper
  • 1 Roma Tomato
  • 2 Green onions
  • 2 links Turkey sausage
  • 8 Eggs
  • 3 oz Baby spinach
  • 1 can Chopped green chilies (4oz)
  • 2 cups Quaker® Oats rolled oats

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Cooking Instructions

  • Preheat oven to 350°.
  • Coat a medium baking dish with cooking spray.
  • Remove and discard the stem, seeds, and pith from the bell pepper. Dice the bell pepper and tomato into ¼-inch pieces.
  • Slice the green onions on a bias. Reserve for plating.
  • Remove turkey sausage from casings, discard casings and place in a small bowl; set aside.
  • In a large bowl, separate the egg whites from the egg yolks. Discard the egg yolks. Add ¼ cup of water, ½ teaspoon salt and ¼ teaspoon pepper. Whisk well.
  • Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. When hot, add the sausage and stir until brown, about 3 minutes.
  • Add bell peppers, tomatoes, spinach, and chilies and sauté until the peppers are tender, about 3 minutes. Season with ½ teaspoon each of salt and pepper.
  • Add the oats and sausage and bell peppers mixture to the large bowl with the eggs. Stir and transfer to the prepared medium baking dish.
  • Bake for 20 minutes or until the casserole is set.
  • Allow the casserole to rest for 5 minutes.
  • Top the egg white and oat brunch bake with sliced green onions.
  • Serve and enjoy!

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