Sausage and Potato Casserole
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound breakfast sausage | May use turkey sausage |
| 4 cups shredded potatoes (frozen) | |
| 1/4 cup olive oil | |
| 8 ounces mild Cheddar cheese, shredded | |
| 1/2 cup onion, shredded | |
| 1 (16 ounce) container small curd lowfat cottage cheese | |
| 6 jumbo eggs | May use 1 ½ c. egg substitute |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375°F (190°C). Lightly spray a baking dish. | |
| 2 | Place sausage in a large, deep skillet | |
| 3 | Cook over medium-high heat until evenly brown | |
| 4 | Drain, crumble, and set aside | |
| 5 | In the prepared baking dish, stir together the shredded potatoes and olive oil | |
| 6 | Line the bottom and sides of the baking dish with the mixture | |
| 7 | In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture | |
| 8 | Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean | Cook until internal end temperature is 165 ° degrees F. |
| 9 | Let cool for 5 minutes before serving |
Posted in Breakfast and Egg Recipes, Breakfast Entree
