Sweet Potato Breakfast Casserole


April 10, 2018

Uniquely different from the traditional, and easy to assemble; our Sweet Potato Breakfast Casserole may become a favorite.  And who says you need to make it for breakfast?

  • Cook: 40 mins
  • Yields: 8-10 servings


1 lb bulk breakfast sausage

1 lb sweet potatoes, peeled and shredded

1/4 cup butter, melted

8 Nature's Yoke eggs, beaten

16 oz. low-fat, small curd cottage cheese

12 oz. mozarella cheese, shredded

1 cup fresh spinach leaves, slivered

1/2 cup finely chopped onion

salt and pepper, to taste


1Preheat oven to 375 F. Lightly grease a 9x13 baking dish.

2Fry sausage in skillet over medium high heat. Drain grease off.

3Mix together sweet potatoes and butter in a bowl; press evenly into bottom of prepared baking dish.

4Stir together eggs, cottage cheese, shredded cheese, spinach, onion, salt and pepper, and crumbled sausage in a large bowl; spread evenly over sweet potato layer.

5Bake until top is golden brown and eggs are set, about 40 minutes. Let cool 10 minutes before serving.


About the Author: Dawn Nolt

Dawn Nolt
Dawn Nolt is a mother of four young children. Like you, she prepares meals every day for her growing family. Healthy cooking is a lifeskill that was passed down from her mother, who published a cookbook when Dawn was a girl. She enjoys photography and capturing the beauty and texture of food through the lens.

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