Sweet Potato Breakfast Bake Recipe

Enjoy this breakfast casserole that is both hearty and good for you!
  • Ready in: 2 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 1 hours, 30 minutes
  • By:
  • Servings: 15

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  • 2 cups fresh spinach
  • 1 pound asparagus, chopped
  • 1 red bell pepper, chopped
  • 2 medium sweet potatoes, peeled and shredded
  • 2 pounds chicken sausage, sliced
  • 2 teaspoon Himalayan Sea Salt Blend
  • ½ teaspoon pepper
  • 18 eggs, slightly beaten
  • 2 cups cottage cheese
  • 3 cups shredded Cheddar cheese, divided

cooking methods

  • Bake


Mix the vegetables together in a large mixing bowl; add sausage. Add Rustic Herb Seasoning, Himalayan Sea Salt Blend and pepper and stir well to combine. Stir in eggs, cottage cheese and 2 cups Cheddar cheese. Place in two greased 8 x 8 or 9 x 9 pans. Sprinkle remaining Cheddar cheese on top. Bake covered at 375° for 1 hour. Uncover, reduce temperature to 350° and bake for an additional 30-45 minutes or until the center looks dry and a knife inserted in the center comes out clean. Allow to stand for 10 minutes before eating. There may be a slight amount of liquid in the bottom due to the moisture from the vegetables.

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