Here’s another breakfast recipe that was a big hit during our summer as hosts at the Everett Jewish Life Center at Chautauqua Institution. It would be a great break-the-fast dish after Yom Kippur!
You can mix it up the night before and leave it covered in the fridge. Take it out at least 20 minutes before you want to bake it.
I made it several times. Once I used a package of Morningstar Farms Chipotle Black Bean Crumbles instead of the veggie sausage, and that was also good. It was even easier because I didn’t have to thaw and crumble the sausage, just dump in the contents of the package.
Ingredients:
4 cups shredded sweet potatoes
4 oz. butter, melted
8 eggs
8 oz. vegetarian sausages (links or patties), thawed and crumbled
12 oz. shredded cheese (Cheddar, Mexican blend, Italian blend are all good)
1/2 cup finely chopped onion
1 cup finely sliced fresh spinach (or 1 10-oz. package frozen spinach, thawed and squeezed dry)
2 cups small curd cottage cheese
Directions:
Preheat oven to 375 degrees.
Grease a 9 x 13-inch baking dish. Mix the sweet potatoes and butter together and press into the pan, covering the bottom.
In a large bowl, blend the eggs well and mix in the sausage crumbles, cheese, onion, spinach and cottage cheese. Spoon over the sweet potato layer.
Bake about an hour until a toothpick inserted in the center comes out clean. Cool 5 minutes before serving.
Serves 8 to 12
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