This high-protein, gluten-free breakfast casserole with beef, sweet potato, and bone broth is perfect for meal prep. Easy to make, nourishing, and ideal for busy mornings.
Directions
-
Preheat the oven to 400°F (205°C). Use half the oil to grease a 9×13-inch baking dish.
-
In a pan over medium-high heat, warm the remaining oil. Add the ground beef, breaking it up as it cooks. Drain excess fat and season with half the salt. Transfer to the baking dish.
-
Evenly spread the shredded sweet potatoes over the beef.
-
In a bowl, whisk together the bone broth, eggs, thyme, and remaining salt. Pour over the sweet potato and beef.
-
Top with shredded mozzarella and bake for 40–45 minutes, or until golden and set.
-
Let it cool slightly before slicing into squares. Enjoy!
Tips if you have more time:
-
Caramelize Onions: Sauté thinly sliced onions slowly in olive oil until golden and sweet. Add them on top of the beef before the sweet potatoes.
-
Add Veggies: Sauté spinach, kale, or bell peppers and layer them in for color and nutrients.
-
Herb Boost: Add fresh herbs like parsley or chives just before serving for extra freshness.
-
Spice It Up: Add a pinch of smoked paprika or cumin to the meat for deeper flavor.
-
Crispy Top: Broil the casserole for the last 2–3 minutes for a golden cheesy crust.
-
Make It Ahead: Prepare the entire dish the night before and bake it in the morning.
No Time in the Morning? Do This Instead:
-
Prep it the night before: Assemble the full casserole in the evening, cover it, and store in the fridge. In the morning, just pop it in the oven or air fryer if your dish fits.
-
Bake ahead & reheat: Bake it completely the night before, then cut into portions. Store in the fridge and reheat in the morning in the oven, air fryer, or microwave.
-
Freeze portions: Bake, slice, and freeze individual portions. Perfect for meal prep—just defrost overnight and warm up.
-
Take it to go: Pack a square in a container and bring it with you for a warm protein-packed breakfast at work or after training.
-
Double the batch: Make two at once—one for now, one for later in the week (or to freeze).
-
Mini muffin version: Pour the mix into a muffin tin instead of a big dish. These bake faster (about 20–25 min) and are perfect grab-and-go!
Notes
-
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
-
Dairy-Free: Use vegan cheese as a substitute.
-
More Flavor: Add garlic or onion when cooking the beef.
-
Topping Ideas: Serve with greens, avocado, or roasted veggies.
-
No Bone Broth? Use milk (rice, oat, almond, or dairy) instead.
