Recipes Breakfast and Brunch Eggs Sweet Potato Breakfast Casserole 4.6 (101) 79 Reviews 23 Photos This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day! Submitted by Zafah7 Updated on November 14, 2017 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 23 23 23 23 Prep Time: 20 mins Cook Time: 1 hr 10 mins Additional Time: 5 mins Total Time: 1 hr 35 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 9x13-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 9x13-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. I Made It Print 183 home cooks made it! Nutrition Facts (per serving) 268 Calories 14g Fat 14g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 268 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 180mg 60% Sodium 607mg 26% Total Carbohydrate 14g 5% Dietary Fiber 2g 8% Total Sugars 3g Protein 22g 44% Vitamin C 3mg 3% Calcium 199mg 15% Iron 2mg 12% Potassium 339mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.