Name: Sweet Potato Breakfast Casserole
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12 servings
Ingredients: 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®); 0.5 cup water, or more as needed; 4 cups shredded sweet potatoes; 0.25 cup butter, melted; 8 jumbo eggs; 1 (16 ounce) container low-fat small curd cottage cheese; 1.5 (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend; 1 cup finely sliced fresh spinach leaves; 0.5 cup finely chopped onion

Ingredients

1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®)
0.5 cup water, or more as needed
4 cups shredded sweet potatoes
0.25 cup butter, melted
8 jumbo eggs
1 (16 ounce) container low-fat small curd cottage cheese
1.5 (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
1 cup finely sliced fresh spinach leaves
0.5 cup finely chopped onion

Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2

Place sausage in a large skillet, add 1/4 inch of water, and cook over medium heat until water evaporates and sausages are evenly brown, 10 to 15 minutes. Crumble sausages and set aside.
Step 3

Mix sweet potatoes and butter together in a bowl. Spread evenly on the bottom of the prepared baking dish.
Step 4

Whisk eggs together in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages. Spoon over sweet potatoes.
Step 5

Bake casserole in the preheated oven until eggs are set and a toothpick inserted in the center comes out clean, about 1 hour. Cool 5 minutes before serving.

Enjoy your meal!