Cottage Cheese Sweet Potato Breakfast Casserole
High protein sweet potato breakfast casserole made with cottage cheese, eggs, sausage, and cheddar. Cozy, simple, and perfect for fall brunch or weekly meal prep. This healthy breakfast bake reheats beautifully and uses just a handful of real ingredients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Category: Breakfast
Ingredients
Scale
- 3 garlic cloves (minced)
- 1 pound of breakfast sausage
- 5 cups of cubed sweet potato (1-inch cubes)
- 1/2 large yellow onion (finely diced)
- 2 Tbsp. avocado oil
- 1/2 cup of cottage cheese
- 10 large eggs
- 1/2 cup grated cheese (sharp cheddar)
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp pepper
Instructions
- Preheat oven to 350° and grease a 9×13 casserole dish.
- Chop your onion and sweet potatoes.
- In a dutch oven or large saucepan, add the avocado oil on medium heat. Add the chopped onion and sweet potatoes, and cook for 8-9 minutes, stirring occasionally, until they begin to soften. Add the garlic and continue to sauté until fragrant, 3-4 minutes.
- Remove the vegetables from the pan and spread evenly across the bottom of the 9×13 dish.
- Using the same dutch oven, brown the sausage, breaking it into small pieces as it cooks. Once its cooked, drain any extra grease and then spread evenly over the vegetables in the casserole dish.
- In a separate mixing bowl, whisk together the eggs, cottage cheese, thyme, salt, pepper, and shredded cheese. Whisk together until it’s a smooth mixture.
- Pour the egg mixture over the vegetable and sausage mix in the casserole dish. Stir gently to ensure the egg mixture is dispersed evenly throughout the vegetables and sausage.
- Bake for 40-45 minutes, or until the center is firm to the touch.
Nutrition
- Calories: 268
- Protein: 15
