Ingredients: |
Ingredients: The Crust: 2 lbs. russet potatoes, peeled and shredded
2 tbs olive oil
¾ tsp salt
¼ ground pepper
The Casserole: 12 oz. breakfast sausage, chopped
1 red bell pepper, diced
4 green onions, thinly sliced
6 large eggs
4 egg whites
1/3 cup milk
16 oz. cottage cheese
¾ cup shredded medium cheddar
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Directions: |
Directions:For the crust: Preheat the oven to 475º. Lightly coat a deep 9 x 13 inch baking dish with cooking spray. With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato. In a medium sized bowl, toss the shredded potatoes with the olive oil, salt and pepper. Transfer the potato mixture to the prepared baking dish, and press the potato evenly on the bottom and up the sides of the dish. Bake until the potatoes are golden brown on the edges, about 20 minutes.
For the casserole: Turn the oven down to 375º. Cook the sausage in a large skillet over medium-high heat until it is almost cooked through. Add the red pepper and green onions and cook until the bell pepper is tender, about 2 minutes and drain. In a large bowl, whisk together the eggs, egg whites, milk, cottage cheese, and cheddar cheese. Stir in the sausage mixture. Pour the egg mixture over the potato crust. Bake until the egg is set, 45 to 50 minutes. Cut into 12 pieces and serve.
Make ahead: Bake the potato crust as stated in the recipe. Let the crust cool, cover and refrigerate overnight. Prepare the rest of the recipe as stated, but do not pour the filling into the crust. Cover and refrigerate the filling overnight. |
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