This Sweet Potato Spinach Breakfast Casserole is cheesy, flavorful and filled with vegetables! It’s a great breakfast to serve a crowd or prep ahead.

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Sweet Potato Spinach Breakfast Casserole

Sweet Potato Spinach Breakfast Casserole is the perfect nutritious meal-prep breakfast and is wonderful for serving a crowd!

Ingredients in Sweet Potato Spinach Breakfast Casserole

Sweet Potatoes: Sweet potatoes are a good source of fiber, vitamin A, vitamin C, and so many other nutrients. They add a sweet and comforting flavor to this breakfast casserole.

Spinach: Spinach contains fiber, folic acid, calcium as well as other micronutrients.

Turkey or chicken breakfast sausage: We love Applegate Farms Chicken Sage Breakfast Sausage. It’s so tasty and contains a very low amount of added sugar.

Eggs: Eggs are a major part of this breakfast casserole! They contain nutrients like protein and micronutrients that are associated with eye health such as choline, lutein and zeaxanthin.

Cheese: Cheese makes this breakfast casserole taste super yummy! We typically use cheddar cheese, but you can use the cheese you love!

Cottage cheese: This makes the breakfast casserole light and fluffy and also adds protein and calcium to the meal.

Smoked paprika: Smoked paprika seasons the sweet potatoes and adds a nice smokey flavor to the breakfast casserole.

Sweet Potato Spinach Breakfast Casserole

How to Make Sweet Potato Spinach Breakfast Casserole.

Start by roasting the sweet potatoes at 400 degrees for about 20 minutes. While the sweet potatoes are roasting, wilt your spinach in a skillet on the stove and combine the eggs, cheese, cottage cheese and sausage in a large bowl.

When the potatoes are finished, spread them in the bottom of a 9×13 inch baking dish then top with the wilted spinach. Next, pour the egg mixture over the top of the sweet potatoes. Bake at 350 for about 45 minutes.

How to Serve this Breakfast Casserole

We love serving this dish with a side of fruit.

Other Meal Prep Breakfast Ideas:

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Sweet Potato Spinach Breakfast Casserole

Sweet Potato Spinach Breakfast Casserole

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  • Author: Tara Deal Rochford
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x


This Sweet Potato Spinach Breakfast Casserole is cheesy, flavorful and filled with vegetables! It’s a great breakfast to serve a crowd or prep ahead.



4 tablespoons extra virgin olive oil, divided

1 medium sweet potato, diced

1 teaspoon smoked paprika

1/4 teaspoon salt

5 oz container of spinach

7 oz cooked turkey, chicken, or plant-based breakfast sausage

¼ teaspoon salt

¼ teaspoon black pepper

7 large eggs

16 oz cottage cheese

1 ½ cups shredded cheddar cheese


You can prep all of this ahead and put in a 9×13 baking dish, covered in the fridge until ready to put in the oven.

Preheat the oven to 400 degrees Fahrenheit. Spread parchment on a rimmed baking sheet and coat the bottom of a 9×13 baking dish with 2 tablespoons of extra virgin olive oil.

Spread the diced sweet potato on the prepared baking sheet and season with 1 tablespoon of olive oil, smoked paprika and salt. Bake at 400 degrees Fahrenheit for about 20 minutes.

Heat the remaining 1 tablespoon of olive oil in a large pan over medium-low heat. Add the spinach and season with salt and pepper. Cook until completely wilted down.

When the sweet potatoes are done cooking, spread the roasted sweet potatoes in the bottom of the prepared baking dish.

Sprinkle the cooked breakfast sausage and cooked spinach over the sweet potatoes in an even layer.

In a large bowl, whisk the eggs and the cottage cheese together. Then mix in the cheddar cheese. Pour this mixture over the sweet potatoes, sausage and spinach.

At this point you can either cover this uncooked casserole and place in the fridge, or you can place it in the preheated oven and bake for 45 minutes, or until the mixture is firm in the center and the edges are golden brown.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: breakfast
  • Method: oven
  • Cuisine: american

Sweet Potato Spinach Breakfast Casserole

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