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About This Recipe
Well, I’m back again with another variation of the fan-favorite Upside Down Cheesy Egg White Pizza! And I swear each version just keeps getting better and better!
This Spinach, Mushroom and Goat Cheese Egg White Pizza is just so easy and good! Plus, it’s packed with protein and just oozes cheesy deliciousness!
After creating my Healthy Sausage and Gravy Pizza and Mediterranean Egg White Pizza versions, I just couldn’t help but add another option with all my favorite omelet toppings! There’s just something about eggs, cheese, spinach and mushrooms that hits the spot every morning!
Just like its counterparts, this Spinach and Mushroom Egg White Pizza stores well and is great for meal prep. It’s the perfect quick breakfast, lunch or dinner!
Why You’ll Love This Spinach, Mushroom & Goat Cheese Egg White Pizza
- It’s the perfect breakfast (or any meal) meal prep recipe.
- A low calorie and protein packed option!
- This doughy pizza packed with cheesy, doughy flavors!
- All you need is 30 minutes from start to finish!
- Stores great in the freezer and reheats beautifully.
- Crescent rolls – I used Pillsbury. There is no gluten-free option on the market but many readers have had luck with this gluten-free crescent mix!
- Egg whites
- Cheese – I used shredded mozzarella cheese and goat cheese.
- Veggies – fresh baby spinach, mushrooms and onions.
- Shallots
- Seasoning – I used ranch seasoning mix because I am obsessed with it. It brings such an amazing to flavor to anything, but especially the crescent roll + cheese + egg whites. If you don’t have any on hand, I would just throw in a couple of shakes of each of these: garlic powder, onion powder, salt, and pepper.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Spray a 9×13″ baking dish with cooking spray. Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish.
2. Pour egg whites over crescent rolls. Sprinkle with ranch seasoning and mix around a little to spread it out. Place in the oven and bake for 20 minutes, or until egg whites have fully cooked and crescent rolls are starting to brown.
3. Meanwhile, grab a skillet and set to medium-high heat. Spray with cooking spray and add the mushrooms and shallots. Season with salt and pepper to taste. Cook until tender, stirring frequently, about 4-5 minutes. Add the spinach the last minute.
4. After 20 min, take the egg white pizza out and sprinkle it with mozzarella cheese. Then top with the sautéed veggies, and finally, sprinkle with goat cheese. Place back in the oven for 5 minutes. Once done, let cool, slice and enjoy!
Best Ways To Reheat!
- In the air fryer. I highly recommend this method if you have an air fryer! It gets the pizza crust little crispy on the outside but stays doughy in the middle, with all the same savory and cheesy flavors as before. It is perfection! Just reheat in the air fryer at 350F for 4-6 minutes, or until desired crispness.
- In the oven. If you don’t have an air fryer, the oven is your next best bet! You can do it on broil until it starts to get brown (preferred) or just reheat at 400F until desired temperature is reached.
- In the microwave. The microwave doesn’t get the pizza as crisp as the later two, but it still reheats well. Microwave for about 30 seconds or until it’s warmed through.
Can I use whole eggs instead of egg whites for this recipe?
Sure! To use eggs instead of egg whites, whisk 12 large eggs into a large bowl with the ranch seasoning mix (or the salt, onion powder, garlic powder). Pour over the crescent rolls and follow along according to the rest of the recipe card.
How should I store this egg white pizza?
Keep stored in the refrigerator for up to 5-6 days.
What is the best way to reheat Spinach and Mushroom Egg White Pizza?
I highly recommend reheating in the air fryer. The crispy outside and doughy middle is SO GOOD, but the oven and microwave work great for reheating, too. I have all the recommend times and temperatures above and in the recipe card, so give those a peep!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Spinach, Mushroom and Goat Cheese Egg White Pizza
Ingredients
- 1 8-oz. package crescent rolls
- 2.5 cups egg whites (600g)
- 1 Tbsp ranch seasoning or other seasoning of choice
- 1/2 cup 2% shredded mozzarella cheese (56g)
- 2 cups baby spinach (85g)
- 3 oz. baby Bella mushrooms (85g) sliced
- 2 shallots (50g) thinly sliced
- 2 oz. crumbled goat cheese (56g)
- Salt and pepper to taste
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Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with cooking spray.
- Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish.
- Pour egg whites over crescent rolls. Sprinkle with ranch seasoning and mix around a little to spread it out. Place in the oven and bake for 20 minutes, or until egg whites have fully cooked and crescent rolls are starting to brown.
- Meanwhile, grab a skillet and set to medium-high heat. Spray with cooking spray and add the mushrooms and shallots. Season with salt and pepper to taste. Cook until tender, stirring frequently, about 4-5 minutes. Add the spinach the last minute.
- After 20 min, take the egg white pizza out and sprinkle it with mozzarella cheese. Then top with the sautéed veggies, and finally, sprinkle with goat cheese. Place back in the oven for 5 minutes.
- Once done, let cool, then slice, and enjoy!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
