Egg White Breakfast Bake with Sweet Potato and Spinach

Egg white breakfast bake with sweet potato and spinach is easy to make, nutritious, 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! Backpack!”

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. (Be sure to check out my list of 23+ easy breakfast recipes for more ideas).

This breakfast bake is one of the recipes I depend on. I’ll admit, this one’s more for me than the kids although my husband loves it too. It’s loaded with protein and lots of healthy vegetables so we get a big nutritional boost to start our day.

About This Egg White Breakfast Bake

• This recipe is easy to make. All you need to do is stir everything together and bake it. Your food processor will make quick work of shredding the sweet potato; if you don’t have one, it’s easy to shred the sweet potato with your box grater, too. If you use the liquid egg whites, you don’t even have to crack the eggs.
• The egg white breakfast bake is super nutritious. It contains lots of protein, with egg whites and cheddar cheese. Egg whites are cholesterol free, fat-free, and low calorie. Sweet potato has many health benefits, and of course, spinach is a nutritional powerhouse, as is any leafy green.
• It’s a good make-ahead breakfast. Because this egg casserole stores well and reheats quickly, it’s perfect for food preppers. Make a large casserole, cut it into squares, refrigerate, and you’ll have an easy healthy breakfast for the next three to four days.
• The recipe is versatile. You can easily make this egg casserole with whole eggs instead of egg whites. Choose your favorite type of cheese. Instead of spinach, add baby kale or another tender green. Add finely diced bell peppers or onions. Throw in cooked sausage or bacon.

Tools used for this recipe:

• baking dish
• parchment paper
• non-stick cooking spray

Storage & Reheating Tips

• Refrigerate: Cool to room temperature; cut into serving size portions, and refrigerate for up to 4 days.
• Freeze: Breakfast bake can be frozen for up to 3 months. Bake as directed, cool to room temperature, cut, and package each portion separately. Thaw overnight in the fridge before reheating.
• Reheat: Unwrap and reheat individual portions on a microwave-safe plate in the microwave on 50% power until heated through.

Grab & Go Breakfasts

California Breakfast Wrap (Avocado, Egg, Bacon & More!)

Mini Frittatas – so easy!

Copycat Starbucks Egg White Wrap with Spinach and Feta

Egg White Muffins with Sausage and Broccoli

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Egg White Breakfast Bake with Sweet Potato and Spinach

4.47 from 13 votes

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Cooling Time: 10 minutes mins

Total Time: 1 hour hr 15 minutes mins

9 servings

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Egg white breakfast bake with sweet potato and spinach is easy to make, nutritious, and the perfect make-ahead breakfast!

Ingredients

• ▢ 1 large large sweet potato, peeled and grated (about 3 heaping cups)
• ▢ 16 ounces liquid egg whites (or 7 large eggs)
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon coarse ground black pepper
• ▢ ½ cup skim milk (2% or whole milk is fine, too)
• ▢ ½ cup shredded sharp cheddar cheese
• ▢ 2 cups tightly packed baby spinach

Instructions

• Preheat oven to 350°F, spray an 8 × 8 inch baking dish with nonstick cooking spray, line with parchment paper. 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 to 55 minutes or until completely set in the middle. Let cool for 10 minutes before slicing.
• Serve warm or at room temperature.

Notes

• If you prefer, substitute 7 large eggs for the egg whites.
• Store baked egg casserole in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Information

Serving: 1square, Calories: 92kcal, Carbohydrates: 10g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Cholesterol: 7mg, Sodium: 301mg, Potassium: 194mg, Fiber: 1g, Sugar: 2g, Vitamin A: 6514IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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