Description
This Pesto Sweet Potato Egg Bake is a wholesome and delicious vegetarian breakfast option featuring roasted sweet potatoes, a flavorful pesto-egg mixture, and creamy cottage cheese. It’s packed with protein and healthy fats, making it a perfect nutrient-rich start to your day.
Ingredients
Vegetables
- 1 medium sweet potato, washed, peeled, and cut into ½-inch dice (about 2 cups)
- ½ cup green onions, sliced
Dairy & Eggs
- 10 large eggs
- 1 cup cottage cheese, 2% or full-fat for best results
- ¾ cup grated mozzarella cheese, divided
Condiments & Seasonings
- 2 teaspoons olive oil or avocado oil, divided
- ¾ teaspoon salt, divided
- Black pepper, to taste
- ¼ cup pesto
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat and prepare dish. Preheat the oven to 425℉. Grease a 9×9 inch baking dish with cooking spray or a little extra oil to prevent sticking.
- Roast sweet potatoes. Place diced sweet potatoes in the prepared baking dish. Drizzle with 1 teaspoon of oil, sprinkle with ¼ teaspoon salt and a few grinds of black pepper. Toss to coat evenly and spread into an even layer. Roast in the oven until potatoes begin to soften and brown, about 15 minutes.
- Mix egg filling. While the potatoes roast, combine eggs, cottage cheese, ½ cup grated mozzarella, sliced green onions, pesto, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper to taste in a large bowl. Whisk thoroughly until well combined.
- Reduce oven temperature. When potatoes are fork-tender, remove baking dish from oven and reduce oven temperature to 375℉.
- Combine and bake. Whisk the egg mixture again, pour it evenly over the roasted sweet potatoes in the baking dish. Sprinkle the remaining ¼ cup grated mozzarella cheese on top. Return to the oven and bake for 25–35 minutes until the top is lightly golden and the center is set. Internal temperature should reach 200℉ for best texture.
- Cool and serve. Let the bake cool for 10 minutes before slicing into 6 servings. Serve warm or at room temperature.
- Store and reheat. Store leftovers covered with foil in an airtight container in the fridge for up to 4 days. Reheat in an oven at 350℉ for 15 minutes with foil on, or reheat slices in a toaster oven or microwave on half power for about 30 seconds.
Notes
- Using full-fat cottage cheese results in creamier texture and better flavor.
- Check internal temperature using a kitchen thermometer to avoid overbaking and dryness.
- Cover leftover bake with foil when reheating to prevent extra browning.
- Can be served warm or at room temperature, ideal for meal prep breakfasts.
- Adjust salt and pepper to taste depending on pesto saltiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Main Course
- Method: Baking
- Cuisine: American
