Roasted Sweet Potato Cottage Cheese Egg Bake
Serves 6
10 mins prep
70 mins cook
80 mins total
This roasted sweet potato cottage cheese egg bake is an easy vegetarian breakfast or brunch recipe with kale and parmesan.
For sweet potatoes
For egg & cottage cheese base
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Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
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.
