Amish Breakfast Casserole
- 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
Adapted from tiphero.com
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.