Description
A healthy and satisfying breakfast bowl packed with sweet potatoes, protein-rich eggs, and nutrient-dense greens, perfect for meal prep and weight loss.
Ingredients
Base Ingredients
- 2 medium Sweet potatoes, cubed
- 2 teaspoons Olive oil or avocado oil
- Salt and pepper
- Garlic powder and paprika (optional) (Optional but enhances flavor)
Protein Ingredients
- 6 large Eggs
- 3/4 cup Cottage cheese (Helps with protein and creaminess)
Vegetable Ingredients
- 2 big handfuls Spinach or kale
- Onion or green onion (optional) (Optional for additional flavor)
Optional Toppings
- Shredded cheese (A little goes a long way)
Instructions
Preparation
- Preheat the oven to 425°F.
- Cube the sweet potatoes into small pieces, about 1/2 inch.
- Toss sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Roasting Sweet Potatoes
- Spread the sweet potatoes out on a baking sheet.
- Roast for 20 to 28 minutes, flipping halfway through, until browned and tender.
Preparing Egg Mixture
- In a bowl, crack the eggs and add cottage cheese, salt, pepper, and a pinch of garlic powder.
- Whisk until mostly smooth with some small curds remaining.
Wilt Greens
- Quickly wilt the spinach or kale in a pan over medium heat until lightly cooked.
Assembling Bowls
- Layer the roasted sweet potatoes at the bottom of meal prep containers.
- Add the wilted greens on top of the sweet potatoes.
- Pour the egg and cottage cheese mixture over the greens.
Baking
- Preheat the oven to 375°F.
- Bake the assembled bowls for 18 to 25 minutes until the eggs are set.
Notes
Store in airtight containers in the fridge for up to 4 days. For freezing, it is best to freeze roasted sweet potatoes separately and bake fresh eggs later.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Cuisine: American, Healthy