Sweet Potato Breakfast Bake
2 cups fresh spinach
1 pound asparagus, chopped
1 red bell pepper, chopped
2 medium sweet potatoes, peeled and shredded
2 pounds chicken sausage, sliced
2 teaspoon Himalayan Sea Salt Blend
½ teaspoon pepper
18 eggs, slightly beaten
2 cups cottage cheese
3 cups shredded Cheddar cheese, divided
Mix the vegetables together in a large mixing bowl; add sausage. Add Rustic Herb Seasoning, Himalayan Sea Salt Blend and pepper and stir well to combine. Stir in eggs, cottage cheese and 2 cups Cheddar cheese. Place in two greased 8 x 8 or 9 x 9 pans. Sprinkle remaining Cheddar cheese on top. Bake covered at 375° for 1 hour. Uncover, reduce temperature to 350° and bake for an additional 30-45 minutes or until the center looks dry and a knife inserted in the center comes out clean.
Allow to stand for 10 minutes before eating. There may be a slight amount of liquid in the bottom due to the moisture from the vegetables.
Tips and Hints
- I wasn't in a hurry so I shredded my sweet potatoes with a cheese grater. Next time I might try a food processor.
- If you steam and strain the vegetables before you bake them you'll decrease the amount of liquid in the pan after baking.
- This reheats very nicely. I had about a half of a pan left over so I packaged it in individual containers and had breakfast for the kids and myself for the rest of the week.
- Depending on how you switch up the vegetables, meat and cheese, this breakfast bake can taste completely different every time! Next time I might try:
- Mushrooms and maybe a little artichoke or kale.
- Regular breakfast sausage or something a little spicier. We enjoy these flavors at our house. I also think ham or turkey ham would be great to try.
- Different cheeses like Pepper Jack.
- My kids ate this, though it took a little convincing. Although the breakfast bake was much more colorful than what they usually eat, they really liked it!