Egg White Breakfast Bake with Sweet Potato and Spinach
Egg White Breakfast Bake with Sweet Potato and Spinach is simple to make, colorful, and the perfect make-ahead breakfast!
I’ve found one of the keys to eating a healthy and balanced diet is to eat a healthy (and filling!) breakfast. It’s not always easy — especially on school mornings. On school mornings, I spend most of my time saying:
“Let’s go!”
“Eat your breakfast!”
“Hustle hustle!”
“Shoes! Coat!”
Every morning. I need a tape recorder so I can save the energy and just press the “don’t play with your food” button. Other buttons on my imagined tape recorder would be “chew with your mouth closed” and “sit down in your chair.”
I swear, every meal…I’m a broken record.
Since mornings tend to be on the hectic side, I’ve found it extremely helpful to prep healthy breakfasts on the weekends and keep them in the fridge. When all that is required is a simple reheating, it’s much easier to make that breakfast happen. Ben loves it when there is something he can grab before work, too. Keeps him out of that McDonald’s drive-thru line, ya know?
I got my spiralizer out for this recipe and spiralized the sweet potatoes. You don’t have to prebake them or anything. And the spiralized sweet potatoes are so fun! I love how they get crispy on the top of this breakfast bake.
UPDATE: Okay, I lied. Or totally flaked. Or I just need sleep. Probably the latter. I actually didn’t use my spiralizer for this recipe. Whoops! Temporary memory lapse. I’m back now. I shredded the sweet potato in my food processor which takes literally 20 seconds. Either method would work though. Maybe I just had this cute picture in my mind when I wrote that I spiralized the sweet potatoes…
As I always do when I’m watching the calories, I used a super sharp cheddar cheese — you get the most bang for your buck that way. And spinach. I put spinach in pretty much everything I can.
This style breakfast bake is easier than the egg white frittata muffins I often make. There is no portioning of ingredients or muffin tins to clean. Parchment paper makes this easy to pull out and slice into even portions. I might never go back, truthfully.
Tools used for this recipe:
- spiralizer (or food processor, ha!)
- baking dish
- parchment paper
- non-stick cooking spray
Egg White Breakfast Bake with Spiralized Sweet Potato and Spinach
Egg White Breakfast Bake with Spiralized Sweet Potato and Spinach is simple to make, colorful, and the perfect make-ahead breakfast!
Ingredients:
- 1 large sweet potato, peeled and grated (about 3 heaping cups)
- 16 ounces liquid egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/2 cup skim milk
- 1/2 cup shredded sharp cheddar cheese
- 2 tightly packed cups baby spinach
Directions:
- Preheat oven to 350 degrees Fahrenheit, spray an 8×8 pan with nonstick cooking spray, line with parchment paper and spray parchment paper with cooking spray.
- In a large mixing bowl, mix together all ingredients. Stir to combine.
- Pour into prepared pan and bake for 50-55 minutes or until completely set in the middle.
- Let cool for 10 minutes before slicing.
- Store in a covered container in the fridge.
Verdict: Loved this and will definitely be putting it into regular rotation. The sweet potatoes do make this fairly sweet so if you’re not into that, break up the sweetness with something salty like ham, bacon, or sausage.
Husband’s take: He loved this too! It was perfect for busy mornings before work.
Changes I would make: None. Except bacon.
Difficulty: Easy. If you don’t have a spiralizer, you can use a sharp knife or a mandoline to achieve the sweet potato noodles. This video explains how to make vegetable noodles without a spiralizer. OR HEY, you could use a food processor!
Looking for more quick and easy grab-and-go breakfast ideas like this breakfast bake? Here are some of my favorites:
- Carrot Cake Muffins with Cream Cheese Filling
- Gingerbread Breakfast Cookies
- Apple Spice Quinoa Pancakes (freeze and reheat in the toaster!)
- Apple Crisp Breakfast Cookies
- Carrot Cake Slow Cooker Oatmeal (not grab-and-go technically but it can be made the night before and ready in the morning!
- Mini Frittatas with Spinach and Red Pepper
- Chocolate Walnut Breakfast Cookies
- Savory Quinoa Muffins
- Blueberry Wheat Bran Muffins
And as always, there’s a Pinterest board! Check out all the breakfast ideas I’ve been pinning lately on the board below.
Follow Rachel Cooks | Rachel Gurk’s board Breakfast on Pinterest.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
Wow 16 eggs tomake…
It’s great for meal prep! I like to use the egg whites in a carton, they’re much easier and faster and you don’t have to waste the yolks.
Trying to make this non-dairy. Do you think I can use almond milk instead of regular milk?
I don’t personally cook a lot with almond milk because my kids have nut allergies, but I think it would work just great in this recipe. Unsweetened and unflavored, of course. :)
Thanks for a winner Bfast meal prep recipe! I made with 32oz egg whites, 1.5 shredded sweet potatoes, 1 can Drained black beans and some canned chipotles. No cheese and I didn’t miss it. Baked 40 min in 9×13 and it came out perfect!
So glad you liked this recipe! I love the additions you made! Thanks for coming back to leave a comment, it means a lot to me!
What a great bake! Loved it! I’m sharing it on my blog today. Thanks for a delicious recipe!
Thanks Amanda!
I have a tip for all of you out there who don’t want to have to spray the pan in order to get the parchment paper to stick. Take the parchment paper (a bit bigger than whatever size pan you will use) and screw it up into a tight ball and run it under your tap with cold water. Get it good and wet. Now carefully open it up and shake it out really well (I sometimes will even do this outside because it sprays quite a bit when I snap it to get the water out!) Now put it in your pan. It will remain somewhat crinkly but it will fit into your pan without any real difficulty. If your recipe says to spray the parchment paper after it is in the pan, go ahead, otherwise no need to.
Interesting tip! Thanks for sharing!
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I’ve been on weekend cooking binges making breakfasts I could freeze and heat up quickly in the A.M. This one looks so good and just subbing in almond milk for the skim milk and adding some bacon (because bacon is a must) will be a hit with my family.
Hey there
I just wanted to say that I adapted your recipe for a UK slimming audience, but have given you a full link on our page. This was absolutely bloomin’ delicious.
Fair warning, our page is a little raucous and heavy on the swears, so it might not be your cup of tea – but I had to give credit where it was most definitely due!
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Oh my gosh, huge high fives for being tummy twins today! Love it! So gorgeous :)
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I love that pic of your daughter holding up the sweet potato curly q…adorable. This looks delicious. I say this and I mean it, I need to start making egg and veggie bakes like this!
looks tasty–could eat it for lunch right now
That little smiling face behind the curly sweet potato noodle just made my morning :)
I love this idea and it’s so pretty! I’m starting Whole30 on Monday and I bet it wouldn’t be hard to tweak this slightly to make it compliant!