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:)
Breakfast Casserole with Sweet Potato Crust
- 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
- 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.