Sweet Potato Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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®) |
1/2 cup water, or more as needed |
4 cups shredded sweet potatoes |
1/4 cup butter, melted |
1 1/2 (8 ounce) packages shredded, reduced-fat mild cheddar-mozzarella cheese blend |
1/2 cup finely chopped onion |
1 cup finely sliced fresh spinach leaves |
1 (16 ounce) container low-fat small curd cottage cheese |
8 jumbo eggs |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-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, 10 to 15 minutes. Crumble cooked sausages into a bowl.
3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
5. 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.
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