Sweet Potato Breakfast Casserole
Ingredients
- 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms.
- ½ cup water, or more as needed
- 4 cups shredded sweet potatoes
- ¼ cup butter, melted
- 1 ½ (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
- ½ cup finely chopped onion
- 1 cup finely sliced fresh spinach leaves
- 1 (16 ounce) container low-fat small curd cottage cheese
- 8 jumbo eggs
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9×13-inch dish.
Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.
Egg White Breakfast Casserole
Ingredients
1 serving cooking spray
1 (32 ounce) container egg whites
⅓ cup nonfat plain Greek yogurt
1 pinch salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
2 ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®)
1 plum tomato, chopped
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
Bake in the preheated oven until starting to set, about 10 minutes.
Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.
Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.
Summer Garden Crustless Quiche
Ingredients
1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale
¼ teaspoon kosher salt
2 grinds fresh black pepper, or to taste
1 cup diced tomato
½ cup shredded carrots
5 eggs
¾ cup whole milk
7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
¼ cup chopped flat-leaf parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.