Breakfast Casserole
I haven't tried this, but it looks good.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup butter melted
- 1 lb breakfast sausage
- 3 cups shredded hash browns frozen
- 12 oz cheddar cheese shredded
- 1 ea onion diced
- 16 oz cottage cheese
- 6 ea eggs jumbo
- Carbohydrate 2.50960145629695 g
- Cholesterol 189.370186214622 mg
- Fat 26.9741481115776 g
- Fiber 0.0991666694482168 g
- Protein 20.8613846650079 g
- Saturated Fat 12.973817595646 g
- Serving Size 1 1 Serving (143g)
- Sodium 607.865729559042 mg
- Sugar 2.41043478684873 g
- Trans Fat 2.47804862818782 g
- Calories 338 calories
Preheat the oven to 375 F. Cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble and set aside. Lightly grease a 9 x 13-inch baking dish. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix together sausage, Cheddar cheese, onion, cottage cheese and eggs. Pour over the potato mixture. Bake 1 hour, or until the casseroles reaches a safe internal temperature of 160 F as measured with a food thermometer. Let cool for 5 minutes before serving. Refrigerate any leftovers.
