Need breakfast on the go? Try this turkey sweet potato egg bake! You can make a huge batch at the beginning of the week and it’s ready in 30 seconds after being warmed up in the microwave. I can’t promise it will last all week though, it’s been disappearing around here so quickly, and Dave is the only one eating them! These are gluten free, low fat, dairy free, paleo, whole 30 approved and so incredibly simple to make.
Dave and I are both adjusting to new schedules and we are hitting the gym earlier in the day. Since we can’t have pancakes everyday, I’ve been trying to find ways that he can get a quick, yet filling breakfast, without having to cook in the morning. Since we have been so busy with new jobs (me), getting our personal training company ready to launch and finding a new rhythm to our lives, meal prep has been a complete lifesaver. It’s all about balance right?
Part of my meal prep is going to be this turkey sweet potato egg bake. Dave loves it and it doesn’t seem to bother his stomach at all. I know I haven’t spoke much of it here, but Dave was diagnosed with some severe allergies, including gluten, peanuts and tree nuts to name a few. He’s also showing the same symptoms to chicken and to some gluten free processed foods like gluten free bread and cereal. But, instead of focusing on what he can’t have, we try to focus on what he can have.
Eggs, sweet potatoes and turkey, these are all some of his favorite foods. So why not start his day with them right? This turkey sweet potato egg bake only takes about 10 minutes of hands on cooking, and it makes about 8-10 servings. This is the perfect dish to make on a Sunday night to help get you through the week. But if your family is anything like Dave, don’t expect it to last long. Dave has devoured almost all of this dish (like 8 servings) in 2 days flat. I have all the ingredients on the shopping list for this weekend to make it again 🙂
Do you plan on having guests over for Thanskgiving or the holidays? This turkey sweet potato egg bake would be perfect for brunch and is a great way to use up any leftovers from Thanksgiving as well. Take that leftover turkey, cooked spinach (or green beans), add some cubed sweet potatoes and egg whites and boom, you have a brand new drool worthy dish! If you are planning to make this for brunch you can make it the night before, it heats up very well.
Dave eats his turkey sweet potato bake with ketchup. I make a similar verson for myself with sriracha mixed in with the eggs. Some hot sauce would also be a great addition. This egg bake is so versitile, don’t limit yourself with ideas. Using turkey sausage, kale, broccoli, green beans, etc would all great options!
If you choose to make these in easy to carry muffins, I suggest that you invest in silicone muffin liners. They are seriously amazing for dishes like this. In the past when I’ve tried to make a similar dish using traditional muffin liners, I found that no matter what I did, the eggs would stick (which is frustrating). But these silicone muffin liners are perfect, no sticking, easy to clean (hello dishwasher) and can be used over and over again!
Turkey Sweet Potato Egg Bake
- 2 large sweet potatoes peeled and chopped into small cubes
- 1 lb. ground turkey cooked
- 1/2 bag of organic frozen spinach defrosted
- 1 large carton of organic egg whites or 12 egg whites
- 1 tsp. garlic powder
- 1/2 tsp salt
- pinch pepper
- 1-2 tbs. sriracha optional
- Preheat oven to 375F.
- Peel and chop the two large sweet potatoes. Add them to a glass bowl and microwave for 7 minutes on high.
- While the sweet potatoes are cooking, start a large skillet over medium heat.
- Add ground turkey to the skillet and cook until brown, about 8 minutes.
- As soon as the turkey is no longer pink, you can add the cooked sweet potatoes.and continue to cook over low heat.
- In the bowl the sweet potatoes were in, add the frozen spinach and microwave for 2 minutes on high.
- Remove the spinach from the microwave and add it to the turkey and sweet potato mixture, leaving behind and liquid that might have come out of the spinach during defrosting. Turn the heat off from under the skillet.
- Add salt, garlic powder and sriracha (optional) to the sweet potato, turkey, spinach mixture.
- Spray two large pie pans with non-stick spray or place 16-20 muffin liners into muffin tins (I use silicone).
- Divide the sweet potato, turkey, and spinach mixture evenly between the two pie pans or muffin liners.
- Pour the egg whites over the turkey mixture and place into the oven.
- Muffins will need to bake for 20 minutes, the pie pans will need to bake for 30 minutes.
What about you?
- Do you have a go to breakfast for grab and go mornings?
- What are your favorite food combinations?
- Do you re-purpose food after Thanksgiving or just eat it like leftovers?