Egg White Casserole with Sweet Potato Crust

Cut square of egg white casserole on white plate.

4.48 from 40 votes

Egg White Casserole with Sweet Potato Crust

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings:

Author: Rachel Gurk

Ingredients

16 ounces sweet potatoes, peeled and shredded (about 2 medium sweet potatoes)
2 tablespoons olive oil
¼ teaspoon salt
½ teaspoon ground pepper
16 ounces lean ground turkey sausage (pork sausage is okay, too)
1 red bell pepper, diced (or any color)
3 green onions, thinly sliced
2 cups tightly packed fresh baby spinach
2 large eggs
10 egg whites (5 additional whole eggs can be substituted)
⅓ cup milk (I use 2%)
16 ounces cottage cheese (I use low-fat)
½ cup shredded cheddar cheese

Instructions

Preheat the oven to 425° F. Lightly coat 9 × 13-inch inch baking dish with cooking spray,
In a medium-sized bowl, toss the shredded sweet potatoes (see note) with olive oil, salt and pepper.
16 ounces sweet potatoes, peeled and shredded, 2 tablespoons olive oil, ¼ teaspoon salt, ½ teaspoon ground pepper
Transfer the potatoes to the 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 to 4 minutes or until bell pepper is softened. Add spinach and cook, stirring, until spinach is wilted, 1 to 2 minutes. Cool slightly while you mix the eggs.
16 ounces lean ground turkey sausage, 1 red bell pepper, diced, 3 green onions, thinly sliced, 2 cups tightly packed fresh baby spinach
In a large bowl, whisk eggs with egg whites and milk, until well-combined. Stir in cottage cheese and cheddar cheese.
2 large eggs, 10 egg whites, ⅓ cup milk, 16 ounces cottage cheese, ½ cup shredded cheddar cheese
Fold turkey sausage mixture into the 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 in the middle (not jiggly or wet).
Serve hot. If you would like to serve it later, cool in refrigerator, and then cover, and keep stored in fridge. Reheat before serving.

Video

Notes

Shredding sweet potatoes: Use the shredding attachment on your food processor, or shred by hand using the large holes of a box shredder. The sweet potatoes don't have to be peeled if they are well-scrubbed and trimmed.
Cooking tip: 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.
Variations: Make the casserole with whole eggs instead of egg whites. Omit the sausage (add extra veggies) to make it vegetarian. Substitute broccoli, asparagus, onions, or mushrooms if you prefer. Try a different type of sausage, or use cooked bacon or ham.
Storage: Allow the casserole to cool before covering and refrigerating. It will keep for up to 4 days. Reheat single portions in the microwave (try not to overheat it).

Nutrition

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