Sweet Potato Breakfast Casserole

• 1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms(R))
• 1/2 cup water, or more as needed
• 4 cups shredded sweet potatoes
• 1/4 cup butter, melted
• 1 1/2 (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
• 1/2 cup finely chopped onion
• 1 cup finely sliced fresh spinach leaves
• 1 (16 ounce) container low-fat small curd cottage cheese
• 8 jumbo eggs

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

vegetarian sausage, water, shredded sweet potatoes, butter, cheddarmozzarella cheese blend, onion, fresh spinach leaves, cottage cheese, eggs

Taken from www.allrecipes.com/recipe/229231/sweet-potato-breakfast-casserole/ (may not work)