Sweet Potato Breakfast Casserole

Ingredients

• Nonstick cooking spray

• 2½ roasted sweet potato cubes

• 8 large eggs

• ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)

• 4 cups raw spinach

• 1 cup cherry tomatoes, halved

• ½ cup finely chopped basil

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Instructions

1. Heat oven to 375° F

2. Lightly coat 9×12-inch baking dish with spray. Set aside.

3. Combine roasted sweet potato cubes, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well.

4. Pour mixture into a baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Buying already-roasted sweet potatoes makes this recipe much faster than roasting your own sweet potato cubes.

PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes