Sweet Potato Chocolate Chip Breakfast Casserole

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Sweet Potato Chocolate Chip Breakfast Casserole

This sweet potato breakfast casserole is high in protein with eggs and cottage cheese, and naturally sweetened with maple syrup and chocolate chips. A healthy, meal prep–friendly breakfast!

Prep Time10

Cook Time1 45

Course: Breakfast

Servings:

Author: Amy Rains

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 8x8 or 9x9 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

You can also cook the sweet potato a lot faster in the microwave for 5-6 minutes.

*whip cottage cheese in a blender or food processor until smooth. This is not necessary, but helps with texture of the recipe.

Nutrition