Beef & Sweet Potato Breakfast Casserole
Servings: 6
Calories: 392kcal
Ingredients
- 1 tbsp Extra Virgin Olive Oil (divided)
- 1 1/2 lbs Extra Lean Ground Beef
- 1/4 tsp Sea Salt (divided)
- 2 Sweet Potato (medium, shredded)
- 12 fl ozs Unsweetened Rice Milk
- 2 Egg
- 1/4 tsp Dried Thyme
- 6 ozs Mozzarella Cheese, Low Fat (shredded)
- 1/2 cup Egg Whites
Instructions
- Preheat the oven to 400ºF (205ºC). Use half the oil to grease a baking dish.
- Heat the remaining oil in a pan over medium-high heat. Add the ground beef to the pan, breaking it up as it cooks. Drain any excess liquid and season with half the salt. Transfer to the baking dish.
- Sprinkle the shredded sweet potato evenly over the cooked beef.
- In a bowl, whisk together the milk, eggs, thyme, and the remaining salt. Pour the mixture into the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through.
- Let it cool slightly before cutting into squares. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
A 9- by 13-inch baking dish was used to make six servings.Dairy-Free
Use vegan cheese instead of mozzarella cheese.More Flavor
Add garlic when cooking the beef.Additional Toppings
Serve with mixed greens or roasted vegetables.No Rice Milk
Use almond milk, oat milk, or dairy milk instead.
Nutrition
Serving: 6g | Calories: 392kcal | Carbohydrates: 16g | Protein: 36g | Fat: 20g | Cholesterol: 151mg | Sodium: 492mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6581IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 3mg
