Sweet Potato Crust Spinach Egg Bake
Sweet Potato Crust Spinach Egg Bake
Sweet Potato Crust Spinach Egg Bake
Dr. Beth's Sweet Potato Crust Spinach Egg Bake
Serves: 3-4
  • 3 cups shredded sweet potatoes (I used one very large)
  • 3 tablespoons butter, melted
  • 2 cups shredded cheese blend of choice
  • 1/3 cup finely chopped onion - I used green
  • 1 finely chopped green jalapeno and 2 finely chopped red jalapeno peppers
  • 5 cups spinach leaves, add to pot of boiling water, stir for one minute and drain. Makes about one cup cooked spinach. Can use frozen, thawed and drained.
  • 8 ounces small curd cottage cheese
  • 7 jumbo eggs
  • Sea salt, black pepper and cayenne pepper to taste

  1. Preheat oven to 365° F (190° C). Lightly grease a 6x10-inch glass baking dish.
  2. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared dish.
  3. Stir cheese blend, onion, spinach, cottage cheese, eggs, and peppers in a large bowl; spoon into sweet potato layer.
  4. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 40 minutes. Cool 5 minutes before serving.

Optional: Can add precooked chopped natural beef sausage or add thin slices to top before baking.

Recipes for Life Cookbook
Dr. Beth's Weight Loss Solution