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 calories
carbohydrate: 13.8 g
cholesterol: 180.3 mg
fat: 14.3 g
fiber: 2.1 g
protein: 21.9 g
saturatedFat: 6 g
servingSize: -
sodium: 607 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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!

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