Name: Sweet Potato Breakfast Casserole
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 lb bulk breakfast sausage; 1 lb sweet potatoes, peeled and shredded; ¼ 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; ½ cup finely chopped onion; salt and pepper, to taste

AuthorDawn NoltCategoryBreakfast DishesTags#sweetpotato, #sweetpotatobreakfast, #sweetpotatocasseroleDifficultyBeginnerRating

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?

Yields10 Servings

Cook Time40 mins

1 lb bulk breakfast sausage

1 lb sweet potatoes, peeled and shredded

¼ 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

½ cup finely chopped onion

salt and pepper, to taste

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

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

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

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

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

Ingredients