Yummy, simple, vegan supper. fantastic on a chilly day!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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 9×13-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 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 607 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Love it
Excellent. Next time, I’ll just finely chop the sweet potatoes, because shredding them was a bit too tedious. The sausage didn’t really add to the flavor, so I think I’ll just omit that in the future. I think it tasted even better as leftovers the next day!
This was a VERY tasty and easy recipe! I actually made it a night ahead, refrigerating it overnight and cooking it in the morning. Turned out perfect! The only thing I think I will change is grating a regular potato with one sweet potato so that it’s not so sweet.
Made this for a family gathering and it was a hit. I served it alongside Christmas morning casserole. Both are delicious, but they didn’t do well together. My 16 yo just requested this for a dinner this week!
One of my favorite egg casseroles! Sweet and savory!
It was easy to make and delicious. The sweet potatoes and spinach added great flavor and texture.
I enjoyed the sweet and savory aspect of this dish. I tweaked it for an 8×8, so basically halved the recipe, while eyeballing along the way. I forgot to add my spinach, but I did add red bell pepper, asparagus and a leftover piece of bacon. microwaved the veg sausage to save pan use. I par sauteed all of the veg, even the shredded sweet potato. Definitely liked the cottage cheese being a part of this dish (I needed to use some up). However, I omitted the shredded cheese inside and just baked some on top with 15-20 min left. It took about 45 minutes. Garnished with avocado and tomato. Delish! Will definitely make again.
Has anyone made this ahead and put it in the freezer. This recipe is perfect just like it is! I wouldn’t change one thing!
Less butter & cheese – great recipe!
I made this in a 9×13 dish as suggested and when lining the bottom with shredded potatoes the whole 4 cups seemed a lot so I only put enough to cover the bottom entirely. I also added a little extra sausage. This says to cook it for about an hour but I checked it after like 30 to 40 min and it was a bit overdone. I’m not sure if I liked the potato because it turned out a bit mushy. I feel like I might have liked it better if I fried it first to give it a bit of crisp and maybe use it as a crust and add more egg to come up higher rather than mostly sinking into the potato. I’m very new to cooking things like this so I’m not sure if the potato being all the way through with egg in between was the idea or not. All in all most people liked it okay but I think checking it a lot sooner would be good and maybe I’ll try a few modifications moving forward.
Good! I used regular sausage and half the cheese. I didn’t have jumbo eggs so I used 12 large.
My oven had it done cooking in 45 minutes.
This was a pretty easy and savoy breakfast casserole to make. I added bacon to it as well and didn’t use the potatoes since I’m on a keto diet. I will definitely use this recipe again.
Turned out great! I used real sausage though
I used this recipe as a guide for a carb-conscious non-vegetarian option–In other words I used Jimmy Dean sausage in my casserole. The sweet potato base was a delicious option to the typical bread base. My guests (and I) enjoyed this very different variation to the typical breakfast casserole.
This was good! The sweet potatoes added great flavor and texture. I did substitute bacon for sausage because we did not have any. I also sliced tomatoes and put them over the top.
Even for non sweet potato people! Everyone love is savory treat!
I baked this for my Mom’s group breakfast and it was delicious! I used cooked & crumbled bacon, 10 large eggs and large curd cottage cheese since it was all I had on hand.
Made Christmas 2017. Everyone liked, even the meat eaters. We used vegetable crumbles because they were out of the vegetarian sausage. It’s a keeper and will make with whatever veg crumbles they have.
My husband and I LOVE this. It is our go to for special occasion breakfasts. Between the two of us, we’ve probably made it at least a half dozen times. We use the cheap frozen (meat) breakfast sausage and chopped it rather than the vegetarian crumbles.
Women in my family go wild over this.