Sweet Potato Breakfast Casserole

Description

This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!

Ingredients

  • 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®)
  • ½ cup water, or more as needed
  • 4 cups shredded sweet potatoes
  • ¼ cup butter, melted
  • 1 ½ (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
  • ½ cup finely chopped onion
  • 1 cup finely sliced fresh spinach leaves
  • 1 (16 ounce) container low-fat small curd cottage cheese
  • 8 jumbo eggs

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned
  3. 10 to 15 minutes. Crumble cooked sausages into a bowl.
  4. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9×13-inch dish.
  5. Stir Cheddar-mozzarella cheese blend
  6. onion
  7. spinach
  8. cottage cheese
  9. eggs
  10. and crumbled sausage together in a large bowl; spoon over sweet potato layer.
  11. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set
  12. about 1 hour. Cool 5 minutes before serving.

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 35 mins

Servings: 12

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