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Breakfast recipe · from the recipe book

Sweet Potato, Pepper and Spinach Egg Bake

A fluffy, cheesy egg bake studded with caramelized roasted sweet potato, sweet red pepper and tender spinach.

Sweet Potato, Pepper and Spinach Egg Bake

Ingredients

  • 12 large600 gEggs
  • 1⅓ cups300 gCottage cheese, 2%
  • 1 cup shredded100 gCheddar cheeseshredded
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 medium240 gRed bell pepperdiced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 1 medium110 gYellow oniondiced
  • 1 tbsp15 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder

Steps

  1. Heat the oven to 425°F (220°C). Toss the sweet potato, red pepper and onion with the olive oil and half the salt on a rimmed baking sheet.
  2. Roast for 20 to 25 minutes, stirring once, until the sweet potato is tender and browned at the edges.
  3. Lower the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a little oil.
  4. Spread the hot roasted vegetables in the dish and scatter the spinach over them; the heat will start to wilt it.
  5. In a large bowl, whisk the eggs with the cottage cheese, the remaining salt, black pepper, paprika and garlic powder until well combined.
  6. Pour the egg mixture over the vegetables and sprinkle with the cheddar.
  7. Bake for 35 to 40 minutes, until puffed, set in the center and lightly golden, and the center reaches 160°F (71°C).
  8. Let rest 5 minutes, then cut into 6 pieces and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 19, 2026.

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