Cheese and Sweet Potato Meal Prep Egg Bake
Open ReelStill trying to get better at meal prepping and this egg bake honestly made it so much easier. I’ve been eating it for breakfast or lunch all week and I’m not sick of it yet! which feels like a win. Super easy and whack to make, filling, an tastes REALLY good!
Ingredients
- 3 medium or small sweet potatoes, peeled and diced very small
- 1 small onion, finely diced
- 3 packed cups baby spinach
- 1 tablespoon olive oil
- 2 tablespoons water
- 8 eggs
- 1 cup cottage cheese
- 4 ounces cheddar cheese, shredded, divided
- 4 ounces feta cheese, crumbled
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Preheat oven to 375°F.
Heat a large skillet over medium heat. Add olive oil and sweet potatoes. Add water, cover, and cook for 6–8 minutes, stirring occasionally, until the sweet potatoes are just tender and the water has evaporated.
Add onion to the pan and cook uncovered for 3–4 minutes until softened.
Season with salt, pepper, and garlic powder. Add spinach and cook until just wilted. Remove from heat and let cool slightly.
In a large bowl or directly in a sprayed oven-safe baking dish, whisk together the eggs and cottage cheese. If using the baking dish, lightly spray it with olive oil first.
Stir in the cooked sweet potato mixture, 3 ounces of the cheddar, and all of the feta.
If you mixed everything in a bowl, pour the mixture into the prepared baking dish.
Top with the remaining 1 ounce of cheddar.
Bake uncovered for 30–35 minutes, until the center is just set and lightly golden.
Let rest for 10 minutes before slicing and serving.
