Beef & Sweet Potato Breakfast Casserole
Makes 5 Servings
Macros: 405 Cal, Fat 22g, Carbs 15g, Fibre 1g, Protein 33g
2 1/2 tsps Extra Virgin Olive Oil (divided)
567 grams Extra Lean Ground Beef
1 2/3 Sweet Potato (medium, shredded)
296 mL Unsweetened Rice Milk
3 1/3 Egg
1/4 tsp Dried Thyme
142 grams Mozzarella Cheese (shredded)
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 Flavour: 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.