Sweet Potato Breakfast Casserole recipe
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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
Nutrition Info
- 268.2 caloriescarbohydrate: 13.8 gcholesterol: 180.3 mgfat: 14.3 gfiber: 2.1 gprotein: 21.9 gsaturatedFat: 6 gservingSize: -sodium: 607 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Breakfast Casserole
Directions
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-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 9x13-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.