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.
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)
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
How to Make It
Preheat oven to 350°F. Grease a 9x13 inch-baking dish with nonstick spray.
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.
Arrange shredded sweet potatoes in prepared baking dish. Top evenly with pepper and spinach mixture.
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.