Sweet Potato Breakfast Casserole
Ingredients
- 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms)
- ½ cup water, more as needed
- 4 cups shredded sweet potatoes
- ¼ cup butter, melted
- 8 jumbo eggs
- 1 (16 ounce) container low-fat small curd cottage cheese
- 1 ½ (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
- 1 cup finely sliced fresh spinach
- ½ cup finely chopped onion
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place sausage in a large skillet with ¼ inch water; cook over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble sausages. Set aside.
- Combine sweet potatoes and butter in a bowl; spread into the prepared baking dish.
- Whisk eggs in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages; spoon over sweet potatoes.
- Bake in the preheated oven until eggs are set and a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving for 5 minutes.
Source
Original recipe: View Original