Oh my gosh you guys – this egg casserole is so bomb! I made a double-batch for the hubby’s meal prep, but of course, I sliced myself a little piece to try, too. It was downright mouthwatering! I love how the savory bacon and feta complement the sweet flavor of the potatoes and the earthy flavor of the greens. This egg casserole is good enough to serve at a fancy brunch, or to portion out for a week of breakfasts. I promise, you won’t get sick of this anytime soon! I may need to make it for myself next week…

For the base, I layered thin slices of sweet potato across the bottom of a casserole dish and baked them until tender. You could honestly use an kind of potato, but the sweet potato is absolutely delicious so I strongly encourage you to try! Acorn squash, butternut squash, and kabocha squash have a high water content and would be too soggy for the base, but would be totally fine roasted and mixed in with the egg. 

The bacon I used is Applegate Naturals Uncured Turkey Bacon, but you can use any bacon you like (or leave it out for a vegetarian version). Uncured bacon doesn’t have the chemicals or artificial additives that commercial bacon does, so even if I do pork bacon I still look for “uncured” on the package. You could also use breakfast sausage if you’re wanting to switch things up!

For extra antioxidants and micronutrients, I tossed in some sautéed onion, spinach, kale, and Swiss chard. Feel free to add any veggies you like! This recipe is seriously hard to mess up 😉

Last but not least, I used a combination of black pepper, garlic powder, and nutmeg to kick the flavor up a notch. You might be skeptical of the nutmeg, but trust me, it makes the dish. Don’t leave it out.

Okay now, here’s the recipe… I’d love your comments below if you try it! 

Bacon Feta & Sweet Potato Egg Casserole
Makes 6 servings
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  1. 1 lb. (2 medium) sweet potatoes, thinly sliced*
  2. Cooking spray
  3. 8 slices natural turkey bacon, cut into bite-sized pieces*
  4. 1/2 cup onion, chopped*
  5. 3 cups kale, spinach or Swiss chard*
  6. 1 cup 2% cottage cheese
  7. 1 cup (8 large) egg whites
  8. 3 whole eggs
  9. 1/4 tsp. black pepper
  10. 1/4 tsp. garlic powder
  11. 1/8 tsp. ground nutmeg
  12. 2 oz. (1/2 cup) feta cheese, crumbled
  13. *See above for substitutions.
  1. Preheat oven to 425 degrees F.
  2. Wash and slice sweet potato into half-inch thick discs.
  3. Cover the bottom of a 9"x13" casserole dish with sliced potatoes. If there is extra, cut into bite-sized chunks and add to dish as well. Lightly coat potatoes with cooking spray.
  4. Bake for about 30 minutes until pierced easily with a fork.
  5. Meanwhile, pan-fry bacon in a skillet coated with cooking spray over medium-high heat until browned and crispy. Set aside.
  6. Next, sauté onion in a nonstick skillet coated with cooking spray over medium heat until translucent, then add greens and sauté until wilted. Set aside.
  7. Blend together cottage cheese, egg whites, and whole eggs either in a blender or a large bowl using a hand mixer or whisk.
  8. Add bacon, sautéed veggies, and spices to egg mixture, stirring to combine.
  9. Pour egg mixture over roasted sweet potatoes. Sprinkle cheese over top.
  10. Reduce oven temperature to 375 degrees F and bake for 40-50 minutes until the center is set.
  11. Enjoy warm or cold! Store any leftovers in the fridge up to one week.
  1. Calories (per serving): 240kcal, Fat: 7.6g, Sat fat: 2.9g, Carbs: 20g, Fiber: 3g, Sugar: 6g, Protein: 24g, Sodium: 717mg
  2. © 2016 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
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