Leftover Pulled Pork Breakfast Casserole
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This 5-ingredient breakfast casserole is a simple and tasty way to use leftover pulled pork to feed the whole family or prep a week’s worth of breakfast. Each serving has a balanced nutrition profile with around 300 calories, 22 grams of protein, and 23 grams of carbs. And as always, I’ve included notes on modifying ingredients to improve the nutrition breakdown even further.
Pulled Pork Breakfast Casserole Ingredient Notes
Like I mentioned above, you’ll only need 5 ingredients:
- leftover pulled pork
- liquid egg whites
- Sweet Hawaiian crescent rolls (alternatives in the notes below)
- shredded monterey jack or mozzarella
- red onion (optional)
Leftover Pulled Pork Notes
The recipe calls for my crispy Ninja Foodi pulled pork, but you can use any pulled pork you have on hand. If you want to do take a shortcut, Sam’s sells a great pre-cooked pulled pork, or you could pick some up from your BBQ joint. You could even use other protein sources like my Crockpot Carolina BBQ Chicken.
Crescent Roll Notes
You could use reduced fat version of crescent rolls like in my crescent roll chicken pot pie and breakfast pizza recipes. Or you could incorporate my low fat Greek yogurt biscuits recipe like I mentioned in my chicken sausage breakfast casserole.
Here’s a comparison of the reduced fat and Hawaiian:
Sweet Hawaiian Crescent Rolls: 800 calories, 8g protein, 88g carbs, 48g fat
Reduced Fat Crescent Rolls: 720 calories, 16g protein, 104g carbs, 32g fat
Not a huge difference, but I like to give options!
Liquid Egg Whites, Cheese, and Red Onion
If you wanted to use whole egg whites instead, you’ll need about 8 eggs. And you’re welcome to use a few whole eggs if you’re okay with more fat/calories.
As for the cheese, you can use any type of cheese here. If you’re looking to reduce the fat in the recipe, you could cut the cheese in half or use no cheese at all. Cheese always adds a little something, but you could get by fine without it since the leftover pulled pork and red onion pack a serious flavor punch.
I can’t believe I just suggested omitting cheese. Don’t do that.
Pulled Pork Breakfast Casserole Recipe Walkthrough
Start by pinching off pieces of crescent roll dough and placing them in a baking dish. Slice some red onion and mix with your leftover pulled pork to cover the crescent rolls.
Pour the egg whites over the top, cover with shredded cheese (use freshly shredded), and bake. That’s it! Simple, right?
Final Recipe Notes
The Ninja Foodi pulled pork I mentioned above has BBQ sauce cooked into it and is super flavorful. So if you’re using a fairly plain pulled pork, you might want to add a bit of BBQ sauce or save it for topping after baking.
As far as recipe troubleshooting goes, the only thing I could see coming up might be different sized baking dishes. The recipe calls for a 13″ x 8″ dish. Larger dishes with more surface area will cook faster and smaller dishes will take longer in the oven. Adjust accordingly!
K, that about covers it. If you have any other questions about this pulled pork breakfast casserole, leave a comment below or join my free Facebook group for a little assistance from the 10k+ people there!
- 12 oz Leftover Pulled Pork
- 1 1/2 C (368g) Liquid Egg Whites
- 8 oz tube Hawaiian Crescent Rolls
- 1/2 (120g) Red Onion, cut into strips
- 1/2 C (56g) Shredded Monterey Jack Cheese
- Preheat oven to 350F and spray a 13" x 8" baking dish with nonstick cooking spray.
- Open the crescent rolls and pinch off about 18 pieces. Place the pieces in the bottom of the baking dish.
- Mix the leftover pulled pork with the red onion and spread over the top of the crescent roll pieces.
- Pour the egg whites over everything and top with the shredded cheese.
- Bake for 35-40 minutes, uncovered, until the crescent rolls and egg whites are fully cooked.
For ingredient modification notes, see post above.
Nutrition Information Notes
Nutrition Information:Yield: 6 Servings Serving Size: 1 Serving (175g)
Amount Per Serving: Calories: 297 Total Fat: 13.6g Carbohydrates: 22.5g Protein: 21.5g