Ingredients:

  • 2 large sweet potatoes (approx. 600g), peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 lb lean ground turkey sausage
  • 1 large red bell pepper, diced
  • 1 medium yellow onion, finely chopped
  • 3 cups fresh baby spinach, roughly chopped
  • 8 large whole eggs
  • 1 cup liquid egg whites
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta or goat cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and sea salt on a baking sheet. Roast for 15–20 minutes until tender with slightly golden edges.
  2. While potatoes roast, heat a large non-stick skillet over medium-high heat. Add the turkey sausage, breaking it apart with a spatula until browned and thoroughly cooked.
  3. Add diced onions and bell peppers to the skillet with the sausage. Sauté for 5 minutes until softened. Stir in the chopped spinach during the last minute until just wilted.
  4. In a large mixing bowl, whisk together the 8 whole eggs, 1 cup of egg whites, almond milk, garlic powder, smoked paprika, salt, and pepper until frothy.
  5. Grease a 9x13 inch baking dish. Layer the roasted sweet potatoes on the bottom, followed by the sausage and vegetable mixture. Sprinkle with crumbled cheese.
  6. Pour the egg mixture evenly over the layers. Reduce oven heat to 375°F (190°C) and bake for 30–35 minutes until the center is set and no longer jiggles.
  7. Let the casserole rest for 5–10 minutes before slicing into 8 squares to ensure clean portions and optimal texture.