Egg White Vegetable Breakfast Bake

This looked like a good way to end the weekend.  I liked the recipe with the "crescent roll" idea.  I had those in the fridge and needed to use them.  I did my own spin on this and used what I had in the fridge.

• 1 package of Pillsbury crescent rolls
• 1 cup Kraft Cracker Barrel old cheddar cheese, grated and divided
• 1 stalk of curly kale stem removed and coarsely chopped
• 1 red bell pepper, diced
• 1/4 red onion, diced
• 200 grams white button mushrooms, halved and sliced
• 2 tablespoons extra virgin olive oil
• Handful of fresh cilantro, finely chopped
• 400 grams free run egg whites whisked with few good shakes of Cholula hot sauce
• Kosher salt & black cracked pepper, to taste

I preheated my oven to 400°F.  I sauteed the onion, mushrooms and bell peppers in olive oil until soft.  I seasoned with S&P.

I pressed the entire crescent roll into the pan, trying to seal the seams and make it look like rectangle pizza crust.  

I layered 1/2 the cheese over top.

I spread all the kale over, followed by the veggies. 

I poured in the egg whites and seasoned with S&P.  I sprinkled the cilantro over and lastly the remaining cheese.  I thought it looked very pretty.

This went in the oven for 25 minutes until everything was cooked and the eggs were set.

I let it rest 5 minutes before slicing.  I took a corner piece and below is on a side plate.

This was really delicious.  Loved the crust the crescent rolls made.  This was a great way to use egg whites and not miss the yolks.  The veggies were perfect, especially the mushrooms.  I enjoyed how the kale got a little crispy on top.  The best part of this dish was that it will become breakfast at work for the upcoming week.  When it cooled totally, I sliced it in 5 equal squares, put them in ziploc bags and popped them in the fridge.  This dish would be good eaten cold or room temperature as well as hot from the oven.