Sweet Potato Breakfast Casserole

Ingredients

• 1 package vegetarian sausage links , 8 ounce
• 0.5 cups water , more as needed
• 4 cups shredded sweet potatoes
• 0.25 cups butter , melted
• 8 jumbos eggs
• 1 container low-fat small curd cottage cheese , 16 ounce
• 1.5 packages shredded , 8 ounce
• 1 cup finely sliced fresh spinach
• 0.5 cups finely chopped onion

Instructions

1. 1

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

2. 2

   Place sausage in a large skillet with ¼ inch water; cook over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble sausages. Set aside.

3. 3

   Combine sweet potatoes and butter in a bowl; spread into the prepared baking dish.

4. 4

   Whisk eggs in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages; spoon over sweet potatoes.

5. 5

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