Roasted Sweet Potato Cottage Cheese Egg Bake
on Dec 10, 2025
This post may contain affiliate links. Please read our disclosure policy.
This roasted sweet potato cottage cheese egg bake is an easy protein-packed vegetarian recipe for breakfast, brunch and pretty much any meal. I roast the sweet potatoes, so they’re lightly browned and caramelized on the edges. As I assemble this casserole in a pie dish, I also include kale, parmesan, garlic and scallions and the whisked egg-cottage cheese mixture. After that, I bake it.
Also, try this roasted broccoli and mushroom egg bake, another healthy cottage cheese recipe.
Table of Contents
Why You’ll Love This Recipe
Cottage cheese makes egg bakes light and fluffy. Don’t dismiss cottage cheese as a trendy ingredient. It’s a good source of protein, and it adds great texture and flavor to each bite.
If you’ve only had regular potatoes with eggs, you need to try them with sweet potatoes. They bring their own distinct taste, especially because you roast them. Also, they have more nutrition than white potatoes.
Egg bakes are a 10 out of 10 for meal prep. Eggs are an any-meal ingredient. Don’t limit them to breakfast and brunch. I eat leftovers cold, at room temperature or I’ll reheat them in the microwave. This simple egg recipe is also beautiful if you’re entertaining and feeding a group.
The Ingredients
This is what you need:
- Eggs: The recipe calls for 6 large eggs. Other breakfast casserole recipes bake in a 13×9 pan, so they may require an entire dozen. I point that out just in case you’re wondering why.
- Cottage cheese, like yogurt, comes in different milk fat percentages. You can use 2% – 4% or full fat cottage cheese, but not non-fat.
- Sweet potatoes: Peel the potatoes and dice them before roasting. You can substitute with butternut squash.
- Kale: Strip the leaves off the thick stems and finely chop them. They will soften as they bake in the egg mixture.
- Parmesan: With grated parmesan you don’t end up with bites that are too cheesy. You can swap with cheddar cheese or crumbled feta.
- Garlic: After I take the roasted sweet potatoes out of the oven, I stir both minced garlic and scallions with them on the hot baking sheet.
- Scallions add mild onion flavor. Don’t substitute with another type of onion. Because scallions are delicate, all they need is to make quick contact with the hot pan. It’s not enough heat to sauté diced onions.
- Milk: You can use any type of milk to whisk into the eggs.
- Olive oil is for roasting the sweet potatoes and for greasing the pie dish.
- Kosher salt and black pepper season the potatoes and the egg base.
How To Make This Sweet Potato Cottage Cheese Egg Bake
Preheat the oven to 425 degrees F.
1. Roast the sweet potatoes. Toss them with oil, salt and pepper on a baking sheet. Spread them into a single layer. They will take 20-25 minutes roast and lightly brown and become tender. Toss the garlic and scallions with the roasted potatoes on the sheet pan.
Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
2. Whisk the eggs and cottage cheese with milk, salt and pepper in a large mixing bowl.
3. Assemble the egg bake. Put about 3/4 of the roasted potatoes, half the kale and half the parmesan cheese into the prepared baking dish. Pour in the egg mixture. Top with the rest of the roasted potatoes, kale and parmesan.
4. Bake the egg casserole for 40-45 minutes until it is just set in the middle and lightly browned at the edges.
Serving
Frittatas and egg bakes like this one are great for for meal prep for breakfast, lunch or dinner. This recipe is packed with healthy roasted sweet potatoes and protein from the cottage cheese and eggs.
I like to eat it with a classic house salad or a lemon arugula salad and a piece of bread. Not everyone enjoys a sweet breakfast, so egg bakes work well for holiday entertaining like Christmas morning or Easter. You can also serve it with fresh fruit.
Leftovers & Storage
Allow leftovers cool to room temperature before you store them in an airtight container in the refrigerator up to 4 days. Warm a slice in a quick 10-12-second blast in the microwave.
To save leftovers up to 1 month, wrap them tightly in aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight before reheating them. You can also eat them cold, chopped and tossed into a salad.
Recipe Tips
- Don’t skip roasting the sweet potatoes. Raw vegetables baked in eggs won’t get those roasted and caramelized flavors.
- You don’t need to line the pan with parchment paper when you roast the sweet potatoes. Vegetables that make direct contact with a hot pan brown better.
- You can approach this egg bake recipe as a starting point. You can use other cooked vegetables you have in your kitchen such as broccoli, mushrooms, asparagus or cauliflower. It’s a great way to use leftover odds and ends.
More Egg Recipes
Roasted Veggie Egg White Frittata
Spinach Feta Egg White Bites
Crustless Mushroom Quiche
Spinach Parmesan Mini Frittatas
Pesto Eggs with Roasted Tomatoes
Check out my collection of easy roasted vegetable recipes organized by season with tips, go-to ingredients, and sheet pan favorites.
Roasted Sweet Potato Cottage Cheese Egg Bake
Ingredients
For sweet potatoes
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil plus more for pie dish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
For egg & cottage cheese base
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup 2%-4% cottage cheese
- 1 cup finely chopped kale leaves
- 1/3 cup grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan toss the sweet potatoes with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer.
- Roast the sweet potatoes for 20-25 minutes until lightly browned on the outside and tender in the middle. Take the pan out of the oven and toss the garlic and scallions with the potatoes on the baking sheet.
- Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
- In a large bowl, whisk the eggs, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cottage cheese.
- To assemble the egg bake, spoon 3/4 of the roasted sweet potatoes, half the kale and half the parmesan cheese into the pie dish.
- Pour in the egg mixture. Top with the remaining sweet potatoes, kale and parmesan.
- Bake for 40-45 minutes until just set in the middle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
