Sweet Potato Breakfast Casserole Recipe
Chunks of sweet potatoes and sausage are perfectly complemented with maple syrup in this hearty Egg Beater based morning casserole
10 Prep Time (MINUTES)
1 ½ Total Time (HOURS)
PAM® Original No-Stick Cooking Spray
1 carton (16 oz each) Egg Beaters® Original
1/2 cup fat free milk
1/4 cup pure maple syrup
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 cups frozen sweet potato cubes
3 frozen Banquet® Brown 'N Serve(tm) Turkey Sausage patties, chopped
1 cup 1% low-fat cottage cheese
1/2 cup shredded reduced fat Cheddar cheese, divided
Sweet Potato Breakfast Casserole
3g Total Fat
Serving Size: 8 servings (about 1 cup each)
1.Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
2.Combine Egg Beaters, milk, syrup, salt and pepper in large bowl. Add sweet potatoes, sausage, cottage cheese and 1/4 cup Cheddar cheese; stir to combine.
3.Pour mixture into prepared dish. Bake 70 to 75 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 5 minutes more or until cheese melts.
Short on time? Use a 13x9-inch glass baking dish and bake casserole about 35 minutes or until knife inserted in center comes out clean. If frozen sweet potato cubes are unavailable, microwave, peel and cube about 1 pound fresh sweet potatoes in their place.