Healthy Egg Breakfast Recipe (Brekky Bowl)

The first step is to roast your potatoes. Preheat the oven to 425℉ (218°C). Line a sheet pan with parchment paper. Wash and peel your sweet potatoes. On a cutting board, use a sharp knife to cut them into 1-inch cubes. In a large bowl or directly on the baking sheet, coat the sweet potato cubes with olive oil, kosher salt & pepper. Add to the baking sheet in a single layer and bake in the preheated oven for 25-30 minutes. Oven times will vary.
While the potatoes roast, add the eggs, a spoonful of the cottage cheese, salt & pepper to a bowl and whisk until well combined. Heat a nonstick skillet or large non-stick frying pan over low to medium heat. Add a drizzle of olive oil or a bit of butter to the skillet and heat. Add the whisked eggs to the center of the pan and scramble them by pushing them from the edges of the pan to the center with a spatula until they're almost done. Remove from heat to let them finish cooking then remove from the pan.
In the same pan, add a bit more olive oil if needed and saute the baby spinach or mixed greens until they are just cooked. Add a squeeze of lemon juice.
Assemble your bowl by adding the eggs, sweet potatoes, remaining cottage cheese, diced avocado, and greens. I like to top the avocado & cottage cheese with Everything Bagel seasoning, the eggs with salsa, and the whole bowl with a sprinkle of red pepper flakes, kosher salt or sea salt, and black pepper.
Tip: Roast the sweet potatoes in advance to save time in the morning.