Sweet Potato Feta Egg Squares
A nutritious breakfast or brunch dish packed with protein-rich ingredients, featuring sweet potatoes, feta, and spinach for a delicious twist.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 1 medium medium sweet potato, peeled and finely diced Sweet potatoes add natural sweetness and are a good source of vitamins, particularly vitamin A.
- 6 large large eggs
- 1/2 cup cottage cheese You can substitute half with Greek yogurt for a tangy twist.
- 1/2 cup crumbled feta Use low-fat feta to reduce calories while maintaining flavor.
- 1 cup chopped baby spinach Kale or Swiss chard can be great substitutes.
- 1/2 teaspoon smoked or sweet paprika
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish.
- Microwave or steam the diced sweet potato for 4–5 minutes, until just tender, then allow to cool slightly.
- In a mixing bowl, whisk together the eggs, cottage cheese, and paprika until well combined.
- Stir in the tender sweet potato, chopped spinach, and half of the crumbled feta cheese.
- Pour the mixture into the prepared baking dish and scatter the remaining feta over the top.
Baking
- Bake for 24–28 minutes, or until the egg squares are fully set and slightly golden on top.
- Allow to rest for 5 minutes before cutting into squares and serving.
Notes
Ensure the sweet potatoes are diced finely for even cooking and a smoother texture. Feel free to add other vegetables such as bell peppers or onions for additional flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.