Ingredients
Scale
- 1 tsp olive oil
- 2 cups diced sweet potato (cut into 1/2-inch cubes)
- 3 slices (1.5 ounces) turkey bacon
- 5 ounces sliced mushrooms (baby bella, button, or shiitake)
- 12 eggs
- 1 cup low-fat cottage cheese
- 1/2 cup chredded cheddar
- 1 Tbsp each fresh chopped rosemary, thyme, sage, and oregano (optional)
- fresh ground black pepper
Instructions
- Preheat oven to 400 F.
- Heat oil over medium heat. Add sweet potato and saute, stiring regularly for 5 minutes.
- Add the mushrooms and bacon and cook until everything is soft. About 5-7 minutes.
- While the vegetables and bacon are cooking, whisk together eggs, cottage cheese, herbs (if using) and pepper until all mixed well. Stir in the shredded cheese.
- When the potato mixture is ready, stir it into the eggs. Pour egg mixture into a greased 9×13 inch pan.
- Bake for 25 minutes, or until eggs are set and toothpick comes out mostly dry.
Notes
- Storage: store in the fridge for up to 3 days or wrap individual slices and freeze for up to 2 months.
- Reheating: Reheat in the oven on 350°F for 8-10 minutes, or in the microwave on high for ~40 seconds.
- Salt: this recipe doesn’t call for any salt because of the sodium in the cottage cheese, turkey bacon, and cheddar. However, you can choose to add more to taste. If you use Greek yogurt instead of cottage cheese, you’ll want to add a pinch of salt.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 3g
- Sodium: 415mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g