Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole
  • 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


  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.

03/12/2017
Sweet Potato Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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