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Spinach/sausage breakfast casserole
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| Ingredients: 1 Tbs. olive oil – divided | |
| 1 lb. | ground breakfast sausage |
| 1 tsp. | kosher salt |
| ½ tsp. | black pepper |
| ½ 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 |
| 1-½ Cup | cottage cheese |
Instructions:
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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