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
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- 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
- 10 to 15 minutes. Crumble cooked sausages into a bowl.
- Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9×13-inch dish.
- Stir Cheddar-mozzarella cheese blend
- onion
- spinach
- cottage cheese
- eggs
- and crumbled sausage together in a large bowl; spoon over sweet potato layer.
- Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set
- 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