Roasted Potato Breakfast Bake with Fresh Herbs

reheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the cut potatoes onto the baking sheet. Drizzle with 1 tablespoon of oil and season with salt and pepper. Toss to coat the potatoes.
Roast the potatoes for 25-35 minutes, or until golden brown and tender. You can flip the potatoes halfway for a more even browning.
While the potatoes are roasting, add the remaining tablespoon of oil to a skillet over medium heat. Add the diced onion and sliced mushrooms. Sauté for 5-8 minutes or until the vegetables are tender. Turn off heat and stir in in paprika, spinach and fresh herbs. Add salt to taste.
To make the egg mixture, add the eggs, cottage cheese, milk and a pinch of salt and pepper to a blender. Blend until fully combined.
When the potatoes are done roasting, remove from the oven and reduce the temperature down to 350 degrees F.
Add the potatoes into a greased 9 inch baking dish (can be round or square). Add the sautéed vegetable mixture and crumbled cooked bacon over the potatoes. Toss together.
Pour the egg mixture over the potato and vegetables. Gently stir. Sprinkle with cheese.
Bake at 350 degrees for 25-30 minutes or until the eggs are fully set. Enjoy!