ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Hash Breakfast Bake

Photo: Jamie Vespa
Active: time 15 mins
Total: time 50 mins
Yield

6 servings

Breakfast casseroles can streamline a morning routine like none other. Since most can be prepared in advance, day-of prep time is minimal, and the end result is a hearty, nutrient-rich dish everyone will adore. Grated sweet potatoes create a sturdy base that mimics traditional hash browns. Bell peppers, spinach, and a dash of cayenne pepper level out the sweetness of the potatoes and add wonderful flavor. The addition of cottage cheese amps up the fluffiness of the eggs, while a blanket of gooey, melted mozzarella locks in moisture. We like to think of it as a stuffed omelet with a side of hash browns, all baked into one delicious package.

Ingredients

  • Cooking spray
  • 2 teaspoons olive oil
  • 1 cup diced bell peppers
  • 1/2 yellow onion, diced
  • 5 ounces fresh baby spinach
  • 3 cups grated sweet potato (from 1 large sweet potato)
  • 8 eggs
  • 3/4 cup 1% low fat milk
  • 1/2 cup 2% low fat cottage cheese
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces part skim mozzarella cheese, shredded (about 3/4 cup)
  • Optional toppings: sliced avocado, cilantro, salsa or hot sauce

Nutrition Information

  • calories 230
  • fat 11.7 g
  • satfat 4.7 g
  • monofat 4.6 g
  • polyfat 1.6 g
  • protein 18 g
  • carbohydrate 13 g
  • fiber 2 g
  • sugars 6 g
  • cholesterol 264 mg
  • iron 2 mg
  • sodium 515 mg
  • calcium 285 mg

How to Make It

  1. Preheat oven to 350°F. Grease a 9x13 inch-baking dish with nonstick spray.
  2. Heat oil in a large nonstick skillet over medium heat. Add peppers and onion; cook 3-4 minutes, until tender. Add spinach; cook until wilted; 1-2 minutes.
  3. Arrange shredded sweet potatoes in prepared baking dish. Top evenly with pepper and spinach mixture.
  4. In a large bowl, combine eggs, milk, cottage cheese, cayenne pepper, salt, and black pepper. Stir with a whisk. Pour into baking dish. Top with mozzarella cheese. Bake at 350°F for 35 minutes, or until golden around the edges. Slice into 6 pieces.
    Sweet Potato Hash Breakfast Bake Slice
    Photo: Jamie Vespa