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:
“Eat your breakfast!”
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 use a super sharp cheddar cheese — you get the most bang for your buck that way. That is, you don’t have to use as much cheese to add tons of flavor. And spinach. I put spinach in pretty much everything I can.
This style of 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:
Looking for more grab-and-go breakfast ideas?
I’m always on the look out for easy-to-make, healthy, and somewhat portable breakfast ideas like this breakfast bake. Here’s a few ideas for you:
- California Breakfast Wrap (with bacon, eggs, and avocado)
- Copycat Starbucks Egg White Breakfast Wrap (with spinach and feta)
- Gingerbread Breakfast Cookies
- Apple Spice Quinoa Pancakes (freeze and reheat in the toaster!)
- Apple Crisp Breakfast Cookies
- Mini Frittatas with Spinach and Red Pepper
- Chocolate Walnut Breakfast Cookies
- Savory Quinoa Muffins
- Blueberry Wheat Bran Muffins
- 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
- Preheat oven to 350°F, spray an 8×8 pan 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 50-55 minutes or until completely set in the middle.
- Let cool for 10 minutes before slicing.
- Store in a covered container in the fridge.
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.
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!