This egg white casserole with sweet potato crust is the perfect make-ahead breakfast! Packed with protein and vegetables, it will keep you full all morning long!
Preheat the oven to 425° F. Lightly coat a 9×13-inch inch baking dish with cooking spray.
In a medium-sized bowl, toss the shredded sweet potatoes with olive oil, salt and pepper.
Transfer the potatoes to the prepared 9×13-inch baking dish, pressing down into the bottom of the pan, and up the sides, if desired.
Bake at 425°F for 20 minutes or until golden brown on edges.
Turn the oven temperature down to 375°F.
While the crust bakes, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. When it's nearly done, add bell pepper and green onions and continue to cook for 3-4 minutes or until bell peppers are tender. Add spinach and cook, stirring, until spinach is wilted, 1-2 minutes. Cool slightly.
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage cheese and cheddar cheese.
Stir turkey sausage mixture into egg mixture until combined.
When crust has finished cooking, pour egg and sausage mixture over the crust.
Bake at 375°F for 45 to 55 minutes, or until eggs are set.
Serve hot. If you would like to serve it later, cool in refrigerator, and then cover, and keep stored in fridge. Reheat before serving.
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Notes
If you forget to reduce the oven temperature to 375°F, have no fear, your casserole will still turn out fine! I've done the same thing: it's just a little crispier around the edges and on the top.
If your shredded sweet potatoes seem to have a lot of moisture, use a paper towel or a lint-free towel to wring or blot out some of the excess liquid.
The sweet potatoes don't have to be peeled if they are well-scrubbed and trimmed.