Roasted Sweet Potato Cottage Cheese Egg Bake

Roasted sweet potato egg bake in a pie dish.

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Roasted Sweet Potato Cottage Cheese Egg Bake

This roasted sweet potato cottage cheese egg bake is an easy protein-packed vegetarian breakfast or brunch recipe with kale and parmesan.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breakfast & Brunch

Cuisine: American

Servings:

Author: Paige Adams

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

You can substitute the sweet potatoes with butternut squash.

Instead of parmesan, you can use shredded cheese such as cheddar or mozzarella or crumbled feta cheese.

Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold. Or let them sit out, so they warm up to room temperature. You can reheat slices in a quick 10-12-second blast in the microwave.

To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight.

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