Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole

Zafah7

"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!"
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Ingredients

1 h 35 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
  4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 44
  1. 56 Ratings

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Most helpful positive review

Yummy. I used fully cooked sausage for faster preparation and I finely chopped the sweet potatoes instead of shredding. It was great and I will definitely prepare it this way again next time.

Most helpful critical review

Easy and tasted not too bad, but it's hard to mess up a dish filled with cheese. Found it too heavy for me, but definitely a good way to mix the sweet potatos and the spinaches in the same dish.

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Yummy. I used fully cooked sausage for faster preparation and I finely chopped the sweet potatoes instead of shredding. It was great and I will definitely prepare it this way again next time.

Quite tasty. I liked the use of sweet potatoes in this. For me, this needs a couple of tweaks for next time: I like spicy with my sweet potatoes, so next time I'll add a couple shakes of spicy ...

Made this exactly as written. Topped it with Franks Hot Sauce. Loved it! Perfect mix of sweet and savory.

Good recipe. I was more interested in the method and combination of ingredients. I had one very long slim sweet potato which I grated into the bottom of a 6 x 10 glass dish (approx. size) I u...

I fixed this on a Sunday hoping to have something to take to work for breakfast all week. I'll be surprised if it last until I get home today (Monday). My husband loved it. I added a little m...

Does this use cooked or raw shredded sweet potatoes?

I made this for a group of mostly meat-eaters and they loved it! I omitted the vegetarian sausage links, used kale instead of spinach and used 10 large eggs rather than 8 jumbo eggs. Great recip...

Looking for a recipe to take to a brunch next weekend. Tried this today and I found a winner. Added cayenne pepper to the egg mixture . I made my own turkey sausage, so I skipped the water st...

I found this recipe because I wanted to use up previously frozen shredded sweet potatoes, now it will become a regular entrée at dinner. I served this with rice and steamed veggies to make it a ...

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