SWEET POTATO BREAKFAST CASSEROLE

Sweet Potato Breakfast Casserole image

This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!

Provided by Zafah7

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h35m

Yield 12

Number Of Ingredients 9

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Ingredients

1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®)
½ cup water, or more as needed
4 cups shredded sweet potatoes
¼ cup butter, melted
1 ½ (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
½ cup finely chopped onion
1 cup finely sliced fresh spinach leaves
1 (16 ounce) container low-fat small curd cottage cheese
8 jumbo eggs

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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.
Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
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.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 13.8 g, Cholesterol 180.3 mg, Fat 14.3 g, Fiber 2.1 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 607 mg, Sugar 2.8 g