Sweet Potato Breakfast Bake Recipe
Enjoy this breakfast casserole that is both hearty and good for you!
- 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
- 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.