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Sweet Potato Crusted FIVE Breakfast Casserole

So...I have been making my FIVE breakfast Casserole for a LONG time! I make it often because it's so easy, bakes right along with my other meal prep with little hands on time and is so yummy; but, I was really digging on the Sweet Potato Crust of my Frittata last week -> so I merged them! AHHHHHH!!!!

What you need…

1 medium sweet potato 🌿2-3 cups Organic baby spinach 2 pints or 1 quart egg whites 🍖2 links chicken sausage, cut into bite sited pieces (I used Gilbert's Kale) 🌶️1/2 red bell pepper, washed and cut into skinny slices 🧀¼ cup feta cheese 🥄Cracked black pepper 🥄Cooking spray

Preheat oven to 425℉. Spray Pie Dish or 8x8 dish with cooking spray, I used a Deep Dish Pie Plate. Peel Sweet Potato and slice with a mandolin. Gently layer the slices into the pie dish, beginning in the middle and working to the edges. Put all the spinach into the dish and gently press it down. Slowly pour 4 cups egg whites into the dish to cover the spinach. Arrange sausage slices and red peppers evenly across the top of the spinach/egg mixture. Sprinkle with feta cheese and cracked black pepper. Bake for 45 minutes, or until set. Remove and cool.

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