Difference between revisions of "Sweet Potato Breakfast Casserole"

Revision as of 21:35, 24 May 2015

1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®), sliced
4 cups shredded sweet potatoes
1/4 cup butter, melted
1 1/2 (8 ounce) packages shredded, mixed Cheddar and mozzarella cheese
1 handful of sliced mushrooms
1 cup finely sliced fresh spinach leaves
1 (16 ounce) container cottage cheese
8 eggs

Preheat oven to 190 degrees C. Lightly grease a 9x13-inch baking dish.
Place sausage and mushroom in a large frying pan and fry in a little until the mushroom is cooked
Mix sweet potatoes and butter together in the bottom of a 9x13-inch dish
Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and sausage and mushrooms 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.

Note: you can substitute the grated sweet potato and cottage cheese for cooked pumpkin, ricotta cheese and sage for a different version.

@@ Line 15: / Line 15: @@
 * Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and sausage and mushrooms 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.
+Note: you can substitute the grated sweet potato and cottage cheese for cooked pumpkin, ricotta cheese and sage for a different version.
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