Description
This colorful and high-protein breakfast casserole features sweet potato hashbrowns, zucchini, bell pepper, and eggs. Perfect for meal prep or a weekend brunch.
Ingredients
2 cups frozen or fresh sweet potato hashbrowns
8 large eggs
1/2 cup unsweetened almond milk
1 red bell pepper, diced
1 green onion, chopped
1 small zucchini, shredded and squeezed dry
1/2 cup low-fat shredded mozzarella
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Instructions
Preheat oven to 375°F and lightly grease a 9×9 casserole dish.
In a skillet, sauté sweet potato hashbrowns and bell pepper for 5 minutes.
Spread cooked veggies into the casserole dish. Add shredded zucchini on top.
Whisk eggs with almond milk, garlic powder, paprika, salt, and pepper.
Stir mozzarella and green onion into the egg mixture.
Pour egg mix over the veggies. Spread evenly.
Bake uncovered for 30 minutes or until set. Rest 5 minutes before slicing.
Notes
Use silicone or non-stick bakeware to reduce oil usage.
Perfect for make-ahead breakfasts or dinner on the go.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: healthy egg casserole, sweet potato breakfast bake, meal prep recipe