Egg White and Sweet Potato Casserole

Casserole (3)

Finding the time and motivation to prepare a healthy breakfast every day is rather challenging, so I have become a huge fan of making frittatas and casseroles that will last for several days in a row. That way, I can reheat my delicious, veggie-rich and protein breakfast in just a couple minutes. This recipe almost functions as a quiche, as the sweet potato lined dish almost functions like a crust. As always, subbing other veggies for the zucchini definitely works.

INGREDIENTS:

  • 2 medium 5″ sweet potatoes (orange and/or white flesh)Casserole (1)
  • 1/4 cup sharp cheddar cheese
  • 1 medium zucchini, shredded
  • 1/2 sweet onion, finely chopped
  • seasoning to taste (sea salt, fresh ground pepper, fresh rosemary)
  • 6 egg whites
  • 1/2 cup almond milk

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Peel the sweet potatoes and then slice them into very thin discs. Set aside 12 discs for the top, then layer the bottom of a glass casserole dish with the sweet potatoes.
  3. Pile the grated zucchini, cheese, chopped onions and seasonings.
  4. Add the leftover 12 discs of orange sweet potatoes on the top of the casserole.
  5. Whisk together the egg whites and almond milk and pour over the vegetables.
  6. Bake for 60 – 75 minutes. The casserole is done when it doesn’t jiggle.

Casserole (2)

Makes 4 servings, 130 calories per serving.

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