Mornings are hectic around here. HECTIC. We live a little ways from school, so it’s rise and shine for my kiddos at 6:30am and we’re out the door between 7 and 7:15. I usually get up between 4:45 and 5:15 to squeeze in a workout and some work. How long it takes: 1 hour, 20 minutes Equipment you’ll need: 9 x 13 inch baking pan, oven, skillet, mixing bowl Servings: 12 Breakfast is rushed, everything is rushed. Rushing is the price I pay for refusing to wake the kids up earlier (because we all know I’d pay for that later in the day!). Ben leaves super early for work, too, usually before 6:30am. And he comes home after 6pm every day, except when he has meetings/concerts/games, etc – which is two to three nights a week. Those nights he isn’t home until 9:30 or 10pm. He works many Saturdays, too. So, in case anyone thinks school principals don’t put in the hours or work, let me assure you, they do. Sometimes I wish he didn’t have quite the work ethic he does so that maybe we’d see him more often, but I know over 800 kids benefit from that work ethic so I put on my big girl pants and deal with the long hours here at home. Another thing I do to make mornings easier is to prep breakfast on the weekends whenever possible. Sometimes it’s pancakes but lately I’ve been just loving this breakfast casserole. It’s packed full of protein (turkey sausage! egg whites! cottage cheese!). This recipe is inspired by Cookin’ Canuck’s version and we’re obsessed with it. Dara’s recipe uses russet potatoes instead of sweet potatoes, and while I love it both ways, Ben prefers it with sweet potatoes.
About this egg casserole
Shredded sweet potatoes make up the first layer (the crust) of this egg white casserole. After I peel and wash the potatoes, I use my food processor with the shredding attachment and the job is done in literally 30 seconds. If you don’t have a food processor or you’re in the mood for a workout, you could use a box grater (I have this one and have no complaints about it). A third alternative is your spiralizer if you have one (I have this one – I’ve tried three and it’s my favorite). I’d use the smallest blade and then give the sweet potato noodles a quick chop with your knife to shorten the noodles. If you prefer, use russet potatoes instead of sweet potatoes.
How to make this recipe
As always, you’ll find the complete printable recipe at the end of this post. Here’s the quick low-down: If you’re not serving this right away, make sure to pop it in the fridge after it’s baked and cooled for an hour. Wait to cover it up until it’s completely cooled, though, or you’ll end up with a lot of moisture on top of your egg white casserole from condensation. PS: 18 grams of protein and 187 calories per serving. BOOM. Breakfast is SERVED!
Make it Your Own
Want to make it paleo? Leave out the milk and cheese and it still tastes awesome! If you’re looking for a vegetarian recipe, omit the meat and add extra vegetables. We love spinach, but broccoli is great too. I’ve made it with mushrooms and it comes out fantastic. Bell peppers or onions would be really good, too. The sky is the limit!
Storage & Reheating Tips
Leftover casserole can be stored in the refrigerator for three to four days. I haven’t tried freezing it but I’m thinking it would be okay. Don’t freeze uncooked egg casseroles (USDA). To reheat, microwave individual portions gently until heated through.
make-ahead breakfast ideas
Crockpot Oatmeal (Steel Cut Oats) Pancake Mix – with 100% whole wheat option Banana Coconut Blender Pancakes Turkey Sausage and Broccoli Egg White Frittata Muffins Pan-Seared Oatmeal with Fresh Fruit Apple Spice Quinoa Pancakes Western Baked Omelet from Foodie with Family Chocolate Covered Strawberry Baked Oatmeal from The Cookie Rookie
Quick-Start Guide!