Go Back

Protein-Packed Sweet Potato Egg Casserole

A delicious, high-protein breakfast bake featuring layers of roasted sweet potato, savory eggs, cottage cheese, and melted cheddar. Perfect for meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes peeled and cubed small
  • 0.5 cup onion diced
  • 1 cup green bell pepper diced
  • 2 cups spinach chopped
  • 1 tbsp olive oil
Egg Mixture
  • 8 large eggs
  • 1 cup cottage cheese small curd
  • 0.25 cup milk
  • 1 cup cheddar cheese shredded
  • 1 tsp garlic powder
  • 1 pinch salt and pepper to taste

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Heat olive oil in a skillet. Sauté sweet potatoes and onions for 8-10 mins until slightly softened.
  3. Add bell pepper and spinach to the skillet. Cook 2 more minutes. Spread mixture into baking dish.
  4. In a bowl, whisk eggs, cottage cheese, milk, garlic powder, salt, and pepper.
  5. Stir half the cheddar cheese into the eggs, then pour over the vegetables in the dish.
  6. Top with remaining cheddar cheese.
  7. Bake for 35-45 minutes until the center is set and top is golden brown.
  8. Let cool for 10 minutes before slicing to allow the casserole to set.

Notes

You can blend the cottage cheese with the eggs if you prefer a smoother texture without curds.