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Sweet Potato Chocolate Chip Breakfast Casserole is the kind of cozy, high-protein breakfast you’ll want to make on repeat. Made with roasted sweet potatoes, oats, cottage cheese, eggs, and melty chocolate chips, this healthy breakfast casserole is naturally sweetened and perfect for meal prep. Each slice is soft, lightly sweet, and packed with balanced nutrition to keep you full all morning! If you’re looking for a sweet potato breakfast casserole that feels like a treat but fuels your day, this one delivers.
Why You’ll Love This Sweet Potato Breakfast Casserole
If you love a sweet breakfast but want something that actually keeps you full, this one is for you! This sweet potato breakfast casserole has all the cozy flavors of sweet potato pie—but it’s made with wholesome ingredients like oats, eggs, and cottage cheese to give it staying power. It’s lightly sweet, perfectly soft, and studded with chocolate chips for just enough indulgence.
It’s the kind of breakfast that feels like a treat… but fuels your morning!
If You Love My Blueberry Cottage Cheese Breakfast Bowls…..
If you’ve made my Blueberry Cottage Cheese Breakfast Bowls, you already know how much I love building breakfast around protein + fiber for steady energy.
This casserole follows that same philosophy:
- Cottage cheese for protein
- Oats for fiber and staying power
- Naturally sweet ingredients instead of loads of added sugar
It’s essentially the cozy baked cousin of those breakfast bowls, and just as satisfying.
How to Make this Sweet Potato Breakfast Casserole
Begin by grabbing these simple ingredients:
- Sweet potatoes: the star to this recipe! I promise, this tastes so good for breakfast
- Oats: I used rolled old fashioned oats. This also creates a more substantial texture. If you want more of a bar or brownie like texture, you can use oat flour in its place!
- Cottage cheese: full fat or low-fat is fine here. I whip mine so the consistency is smooth
- Milk: any milk (dairy-free is fine here) will work, but I prefer whole milk to increase the protein.
- Eggs: works to bind this recipe, give it structure, and more protein!
- Maple syrup: for an added sweetener. Not necessary, but it works really well in this breakfast. We’ll also add vanilla extract for more depth!
- Cinnamon, baking powder, and salt: for flavor, coziness, and to puff up this casserole!
- Chocolate chips: just trust me on this.
- Start by roasting the sweet potato. I roast mine by piercing with a fork several times, and roasting at 400 degrees F for 45 minutes to an hour. You can create a shortcut by microwaving (after piercing), for about 5-6 minutes. I do think roasting creates a better flavor.
- Let the sweet potato cool, then peel and mash.
- Whisk together eggs, cottage cheese, maple syrup, milk, and vanilla extract.
- Now add the oats, cinnamon, baking powder, and salt to the wet ingredients. Fold in mashed sweet potato and continue to stir until combined.
- Stir in chocolate chips.
- Pour the batter into an 8×8 or 9×9 baking dish. Transfer to the oven and bake for 45 – 50 minutes, or until mixture is set and a toothpick comes out clean.
- Let cool completely before cutting and serving.
Perfect for Meal Prep!
This casserole stores beautifully, making it ideal for busy mornings. Here is what to do for storage and reheating:
- Store in the refrigerator for 4–5 days
- Freeze individual slices for up to 2 months
- Reheat in the microwave for 30–60 seconds
To serve, simple enjoy as is! You can also increase the protein by serving with some plain greek yogurt or whipped cottage cheese. Nut butter and additional maple syrup can also be added.
Sweet Potato Chocolate Chip Breakfast Casserole
Ingredients
- 2 medium sweet potatoes
- 4 large eggs
- 1 cup cottage cheese*, (Preferably blended until smooth)
- 1/2 cup milk, (dairy or unsweetened dairy-free milk)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1.5 tsp cinnamon
- 1/4 tsp sea salt
- 1.5 cups rolled oats
- 1/2 tsp baking powder
- 3/4 cup chocolate chips, (regular or mini work here!)
Instructions
- Begin by roasting the sweet potatoes. Preheat the oven to 400 degrees. Pierce the potatoes with a fork several times. Transfer to the oven and roast for 45 – 50 minutes. Remove from oven and let cool. Lower the temperature to 350 degrees to make the casserole.
- While the sweet potatoes are cooling, begin the casserole assembly. Gently grease an 8×8 or 9×9 pan and set aside.
- In a large bowl, whisk together eggs, blended cottage cheese, milk, maple syrup, and vanilla extract. Whisk until fully combined.
- Once sweet potatoes are cooled, peel off the skin and completely mash with a fork. Stir into the wet ingredients.
- Now add in the cinnamon, salt, rolled oats, and then baking powder. Fold in the chocolate chips.
- Pour the mixture evenly into the prepared baking dish. Smooth the top with a spatula. Bake at 350 degrees for 42 – 50 minutes (depending on oven). The casserole is ready when the top is golden brown, the center is set, and a toothpick comes out mostly clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
