top of page

Spiralized Veggie Breakfast Casserole

Spiralized Veggie Breakfast Casserole


1 8-ounce package lean ground turkey breakfast sausage I used Jenni-O

30 egg whites you can also use 18 whole eggs

½  cup unsweetened almond milk

½  zucchini spiralized

2 cups sweet potato peeled and spiralized, (1 medium sweet potato)

 1 cup baby spinach

½ red onion, sliced or diced

½ c. mushrooms

1 tsp Italian seasoning

½  tsp basil

½  tsp garlic powder

salt and pepper to taste


Preheat oven 350 F. Prepare a square 9x13 baking dish by spraying with cooking spray.

Bring a medium skillet to medium heat and add the turkey sausage. With a wooden spoon, break down the sausage as it browns. Once browned, drain the meat then set aside.  

In same pan, cook the mushrooms and onion until caramelized.  Add to turkey sausage.

In a large mixing bowl, whisk together egg whites (or eggs) with milk, salt, pepper and seasonings until frothy.

Assemble the casserole by evenly layering the spiralized sweet potato on the bottom of the casserole dish.  Then add the meat over the top in an even layer. Layer the spiralized zucchini and spinach on top.

Pour the egg white mixture over the top of the casserole.

Bake in the oven at 350 F 30-37 minutes uncovered.

Remove from the oven and cool 10 minutes in the baking dish before slicing into 6 large portions.

7 views0 comments


bottom of page