Amish Breakfast Casserole

Photo by Bob N.
Adapted from tiphero.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tiphero.com

Ingredients

  • 1

    Tbs. olive oil – divided

  • 1

    lb. ground breakfast sausage

  • 1

    tsp. kosher salt

  • 1/2

    tsp. black pepper

  • 1/2

    tsp. garlic powder

  • 2

    tsp. Cholula hot sauce

  • 2

    lg russet potatoes, shredded and soaked in water ( about 4 cups)

  • 1

    Cup onion, diced

  • 10

    oz. baby spinach

  • 8

    oz sharp cheddar cheese, shredded – divided

  • 8

    oz swiss cheese, shredded – divided

  • 8

    eggs, slightly beaten

  • 1-1/2

    Cup cottage cheese

Directions

Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish, set aside. Heat 1-½ tsp olive oil in a large saute pan over med-high heat. Add breakfast sausage and saute until cooked through, break up any large pieces. Remove sausage crumbles from skillet and place on a paper towel lined plate. Return saute pan to burner and heat reamaining 1-½ tsp olive oil on med-high heat. Add onions and saute until translucent and beginning to brown. Add baby spinach and cook until wilted. Season with salt and pepper. Drain shredded potatoes and place in a large bowl. Combine with salt, black pepper, garlic powder and hot sauce. Mix well. Stir in the cottage cheese, and all but ¼ Cup each of the cheddar and swiss cheese. Reserve remaining cheese for topping. Add sauted onions and spinach and stir in sausage crumbles, reserving ½ Cup for topping. Stir in slightly beaten eggs. Spread mixture into the prepared baking dish. Top with the remaining cheese and sausage. Bake for 40-45 minutes, or until all the cheese has melted and the casserole has set-up in the middle. Set oven to broil and broil casserole a few minutes until cheese has browned. Allow casserole to cool slightly before cutting. Serve with additional hot sauce, if desired.

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