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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