Get Going/ Food and Dining
Kristin Booker • January 3, 2014

Let’s Do Brunch: Breakfast Casserole With Sweet Potato Crust

Breakfast casserole with sweet potato crust. Clearly, we were hungry and cut into it already. :)

Breakfast casserole with sweet potato crust. Clearly, we were hungry and cut into it already. :)

New Year’s Day was a great day to snuggle in for some football, but it was also a great day to make a savory brunch, one that’s large enough for about six-to-eight people, or two very hungry people post-celebration who want to eat off the leftovers for a week. Clearly, Lucky and I fit into that category and clearly breakfast casserole was in order. I’m a Southerner and we do breakfast casserole when there’s eatin’ to be done; it’s cheap, easy and can feed a small hungry army of guests in about an hour or so.

The challenge of breakfast casserole is that if you make it in a classic way, the calories go through the roof. Lucky and I are still sort of watching our waistlines from holiday festivities, so I had to figure out a way to make it a bit more healthy. He’s also eating low-carb, so a traditional crust was out.

The original recipe calls for full-fat sausage, eggs and a hash brown crust. I’m not about to give up sausage for anybody, so I tried to make the crust a bit more healthy by using sweet potatoes. Hopefully, you’ll enjoy it as much as we did (and still are, as evidenced by having it for breakfast three morning in a row:)

Yum! See also: learning food photography. ;)

Yum! See also: learning food photography. ;)

Breakfast Casserole with Sweet Potato Crust

Ingredients

  • 6 large organic eggs
  • 1 lb breakfast sausage
  • 1/4 c butter, melted (olive oil can be substituted if you have heart concerns)
  • 3 c. shredded raw sweet potatoes, drained and pressed
  • 16 oz small curd cottage cheese
  • 1/2 sweet onion, finely chopped
  • 9 x 13 baking dish
  • 1 tbsp kosher salt
  • 2 tbsp cracked black pepper

Instructions

  • Preheat the oven to 375 degrees
  • Shred your sweet potatoes first, then spread them along the base of the baking dish, lining it. Pour the melted butter over the shredded sweet potatoes. This makes the crust.
  • Brown the sausage. Drain, break it into small pieces, and set aside on paper towels or a brown paper bag (see, told you I was country.)
  • In a mixing bowl, combine the cottage cheese, cheddar cheese, onion, eggs, salt and pepper. Fold in the sausage and mix well.
  • Spread the mixture over the sweet potatoes evenly.
  • Throw it in the oven for an hour or until a toothpick comes back clean. Let it rest for 5 minutes, serve it with love.

Enjoy!

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