Jicama Breakfast Casserole

  • Easy
  • 1 Hour 5 Minutes
  • 7 Ingredients
  • 4 Steps



3 g


9 g


22 g




  • 224 g 98% Fat Free Frick’s Ham
  • 280 g liquid egg whites
  • 28 g Montchevre Crumbled Goat Cheese
  • 224 g jicama raw
  • 28 g cilantro raw
  • 224 g zucchini raw
  • Garlic salt to taste
Jicama Breakfast Casserole

If you aren’t familiar with jicama, it’s a root vegetable, often referred to as a “Mexican yam bean.” It has the texture of a turnip and is the perfect addition to this high-protein, low-carb breakfast casserole. Jicama is also packed with fiber!


  1. Shred zucchini and jicama with a cheese grater.
  2. Chop ham into cubes.
  3. Combine ham, jicama, zucchini, egg whites, cilantro, and garlic salt into a Pyrex pan and bake at 350 F for 45 minutes.
  4. Add goat cheese on top and bake for another 10 minutes.

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  1. April Lutz Avatar
    April Lutz

    This is the first time I've cooked with jicama and it was definitely a learning experience. However, the breakfast casserole was totally worth it. I quickly found out that I don't care for goat cheese, so next time I make this I will sub a different type of cheese.

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