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

Yield: 9 servings

Total Time: 1 hour 5 minutes

Prep Time: 15 minutes

Cook Time: 50 minutes

Egg White Breakfast Bake with Spiralized Sweet Potato and Spinach is simple to make, colorful, and the perfect make-ahead breakfast!

Print Recipe

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:

1. 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.
2. In a large mixing bowl, mix together all ingredients. Stir to combine.
3. Pour into prepared pan and bake for 50-55 minutes or until completely set in the middle.
4. Let cool for 10 minutes before slicing.
5. Store in a covered container in the fridge.

All images and text ©Rachel Cooks.

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.