Protein-Packed Sweet Potato and Egg Breakfast Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato and Egg Breakfast Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato and Egg Breakfast Bake

Enjoy a hearty, protein-rich bake featuring tender roasted sweet potato cubes complemented by a savory blend of eggs and low-fat cottage cheese, accented with vibrant red bell pepper and subtle hints of herbs. This dish offers a satisfying balance of textures and flavors, making it an ideal option any time of day.

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NUTRITION

461kcal
Protein
35.1g
Fat
20.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/4 cup chopped Red Bell Pepper

1/4 medium Onion, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20 minutes until tender.

  • 4

    Meanwhile, in a bowl, beat the eggs and stir in the low-fat cottage cheese, chopped red bell pepper, and onion. Season with a pinch of salt and pepper.

  • 5

    After 20 minutes, remove the sweet potato from the oven and then spread it evenly in a greased baking dish.

  • 6

    Pour the egg and cottage cheese mixture over the roasted sweet potato, ensuring even distribution.

  • 7

    Return the dish to the oven and bake for an additional 15-20 minutes or until the egg mixture is set and slightly golden on top.

  • 8

    Allow the bake to cool for a few minutes before serving.

Protein-Packed Sweet Potato and Egg Breakfast Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Sweet Potato and Egg Breakfast Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato and Egg Breakfast Bake

Enjoy a hearty, protein-rich bake featuring tender roasted sweet potato cubes complemented by a savory blend of eggs and low-fat cottage cheese, accented with vibrant red bell pepper and subtle hints of herbs. This dish offers a satisfying balance of textures and flavors, making it an ideal option any time of day.

NUTRITION

461kcal
Protein
35.1g
Fat
20.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/4 cup chopped Red Bell Pepper

1/4 medium Onion, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20 minutes until tender.

  • 4

    Meanwhile, in a bowl, beat the eggs and stir in the low-fat cottage cheese, chopped red bell pepper, and onion. Season with a pinch of salt and pepper.

  • 5

    After 20 minutes, remove the sweet potato from the oven and then spread it evenly in a greased baking dish.

  • 6

    Pour the egg and cottage cheese mixture over the roasted sweet potato, ensuring even distribution.

  • 7

    Return the dish to the oven and bake for an additional 15-20 minutes or until the egg mixture is set and slightly golden on top.

  • 8

    Allow the bake to cool for a few minutes before serving.