Egg White Breakfast Bake plus Sweet Potato and Spinach

Egg white breakfast bake with sweet potato and spinach is straightforward to mix, nutritious, and the reliable make-ahead breakfast!

At a glance

What stands out: If you’re looking for a nutritious idea for breakfast, look no further. This recipe is straightforward to mix and versatile, too.

How long it takes: 15 minutes to prep, 50 minutes to bake
Equipment you’ll need: grater or food processor, mixing bowl, baking dish
Servings: 9

We've found one of the keys to eating a lighter and balanced diet is to eat a lighter (and filling!) breakfast. It’s not always straightforward, especially on school mornings. On school mornings, we spend most of our time saying:

“Let’s go!”
“Eat your breakfast!”
“Hustle hustle!”
“Shoes! Coat! Backpack!”

Since mornings tend to be on the hectic side, we've found it extremely helpful to prep lighter 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. (Be sure to check out our list of 23+ straightforward breakfast recipes for more ideas).

This breakfast bake is one of the recipes we depend on. We'll admit, this one’s more for us than the kids although our husband loves it too. It’s loaded with protein and lots of lighter vegetables so we get a big nutritional boost to start our day.

About This Egg White Breakfast Bake

• This recipe is straightforward to mix. All you need to do is stir everything together and bake it. Your food processor will make speedy work of shredding the sweet potato; if you don’t have one, it’s straightforward to shred the sweet potato with your box grater, too. If you use the liquid egg whites, you don’t even have to crack the eggs.
• The egg white breakfast bake is nutritious. It contains lots of protein, with egg whites and cheddar cheese. Egg whites are cholesterol free, fat-free, and low calorie. Sweet potato has many health benefits, and of course, spinach is a nutritional powerhouse, as is any leafy green.
• It’s a good make-ahead breakfast. Because this egg casserole stores well and reheats quickly, it’s reliable for food preppers. Make a large casserole, cut it into squares, refrigerate, and you’ll have a straightforward lighter breakfast for the next three to four days.
• The recipe is versatile. You can easily make this egg casserole with whole eggs instead of egg whites. Choose your favorite type of cheese. Instead of spinach, add baby kale or another tender green. Add finely diced bell peppers or onions. Throw in cooked sausage or bacon.

Keeping leftovers

• Refrigerate: Cool to room temperature; cut into serving size portions, and refrigerate for up to 4 days.
• Freeze: Breakfast bake can be frozen for up to 3 months. Bake as directed, cool to room temperature, cut, and package each portion separately. Thaw overnight in the fridge before reheating.
• Reheat: Unwrap and reheat individual portions on a microwave-safe plate in the microwave on 50% power until heated through.

Grab & Go Breakfasts

• Yield: 9 servings
• Prep: 15 minutes
• Cook: 50 minutes
• Total: 1 hour 15 minutes

Ingredients

• 1 large large sweet potato, peeled and grated (about 3 heaping cups)
• 16 ounces liquid egg whites (or 7 large eggs)
• ½ teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• ½ cup skim milk (2% or whole milk is fine, too)
• ½ cup shredded sharp cheddar cheese
• 2 cups tightly packed baby spinach

Method

1. Preheat oven to 350°F, spray an 8 × 8 inch baking dish with nonstick cooking spray, line with parchment paper. Spray parchment paper with cooking spray.
2. In a large mixing bowl, mix together all ingredients. Stir to combine.
3. Pour into prepared pan and bake for 50 to 55 minutes or until completely set in the middle. Let cool for 10 minutes before slicing.
4. Serve warm or at room temperature.

Notes

If you prefer, substitute 7 large eggs for the egg whites.

Store baked egg casserole in the refrigerator for up to 4 days or freeze for up to 3 months.