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Sweet Potato Breakfast Casserole

Yields10 ServingsCook Time40 mins

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?

 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.

Nutrition Facts

Servings 10