Beef & Sweet Potato Breakfast Casserole

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Beef & Sweet Potato Breakfast Casserole

Course: Breakfast
Keyword: beef, gluten-free, low FODMAP
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Servings: 6
Calories: 392kcal


  • 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


  • 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!


  • 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.


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

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