Chicken and Sweet Potato Egg Bake

Quick and easy, high protein egg bake flavored with fresh herbs and chicken. Perfect for meal prep! Customizable for all your preferences and dietary needs.

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Having a trusty recipe for an egg bake seems like a must to me. It’s versatile. It’s quick. It’s easy. It works well for meal prep as well as for taking to brunch potlucks and the like. Since I came up with this version, I’ve made it pretty much once a week. I love it that much! 

This chicken and sweet potato egg bake is customizable and can be thrown together in about 30 minutes. The veggies, chicken, and herbs/spices are sauteed until soft. The egg mixture is poured over them. You can bake in an 8x8 or 9x9 pan. Just adjust the cooking time slightly as noted below.

 The combination of flavors is perfect for fall. The thyme can be fresh or ground and reminds me of Thanksgiving! Of course it can be changed based on your preferences or the season, as can the vegetable choices. Basil would be delicious in summer. Sage would work, too, this time of year. 

This egg bake is also, obviously, high protein thanks to the eggs, ground chicken, and cottage cheese. The veggies add fiber and nutrients for a healthy breakfast, brunch, lunch, snack, or even dinner! 

Let’s go over the ingredients!

Eggs - 10 whole eggs. Don’t sub egg whites unless you are okay with a very different texture and less flavor. Don’t forget most of the nutrition is contained in the yolk.

Cottage Cheese - I use 4% milk fat, but you can use whatever kind you prefer. You can also use lactose free if needed.

Ground Chicken - You could also use any type of ground meat, such as sausage or beef. Your choice.

Sweet Potato - I like to use a Japanese sweet potato, but you could also use an orange sweet potato, or even butternut squash, or another such starchy option. 

Mushrooms - I use cremini mushrooms. Any other type of mushroom will do, such as regular button mushrooms. If you’re a mushroom hater, feel free to skip. You could sub with something else, such as zucchini, cherry tomatoes, celery, etc. 

Onion - I like white onion, but you can use yellow or even red, really just roll with your flavor preference. 

Olive Oil - For sauteeing. Use a high quality olive oil, as it boosts the flavor.

Thyme - I use ground dried thyme, but I’ve also used fresh thyme from our garden which is delicious seasonally. 

Garlic Powder - Granulated or power works. Sometimes I add a couple cloves of garlic, minced, along with the spices. But that’s optional. If you do, garlic powder can be lessened to ½ teaspoon.

Paprika - Regular, sweet paprika unless you have an affinity for smoked. But if so, use way less. 

Red Pepper Flakes - For just a tiny kick. Optional though, if you’re not so hot on spice! 😉

CHICKEN AND SWEET POTATO EGG BAKE (GF, SD)

What You'll Need:

• 10 eggs

• ½ cup cottage cheese

• 1 tablespoon extra virgin olive oil

• ½ pound ground chicken

• 1 small white onion, diced

• 1 medium Japanese sweet potato, peeled and diced

• 8 ounces cremini mushrooms, quartered

• ½ teaspoon ground thyme, or 1 tablespoon fresh thyme leaves roughly chopped

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• ½ - 1 teaspoon red pepper flakes, according to spice level preference

  
  
  
  

How To Make it

1. Preheat the oven to 350. 

2. On medium heat, warm olive oil in a large skillet. Once the oil is hot, add the onion. Sautee until they start to sweat, about 5 minutes, then add the sweet potato pieces. Cover. Cook until mostly soft, then add the mushrooms. Sauté until the veggies are soft.

3. While the veggies are cooking, beat the eggs together with the cottage cheese in a large bowl until incorporated.

4. Add the ground chicken to the pan with the veggies and saute until mostly done. The meat will finish cooking in the oven, but it should be mostly browned.

5. When the meat is cooked add the pan’s contents to your casserole dish. Pour the egg mixture over the veggie/meat. Bake until no longer jiggly and nicely browned on top, about 30 minutes for an 8x8 or approximately 25 minutes for a 9x9. 

6. Allow to cool before slicing and serving. Leftovers should last refrigerated for 5-7 days.

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Abby