Amish Breakfast Casserole - Sausage and Cheese and Hashbrowns, OH MY!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese cuts calories while maintaining flavor.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat and calories.

Heat 1.5 teaspoons of olive oil in a pan.

Add 1 pound of breakfast sausage and cook until cooked through, not crunchy.

Remove sausage from the pan and place on a plate with a paper towel to drain.

In the same pan, add chopped onion and cook until translucent.

Preheat the oven to 350°F.

Add 10 ounces of baby spinach to the translucent onions and cook until wilted.

Set aside 1/2 cup of cooked sausage and 1 cup each of sharp cheddar and swiss cheese for later.

In a large bowl, combine 4 cups of shredded russet potatoes, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 2 teaspoons of cholula hot sauce. Mix well.

Add 1.5 cups of ricotta cheese and the remaining cheeses (3 cups of swiss and 1.5 cups of sharp cheddar) to the potato mixture and stir to combine.

Add the spinach and onion mixture, the reserved sausage, and 8 beaten eggs to the bowl. Stir until well mixed.

Lightly grease a 13x9 inch pan with avocado oil spray.

Pour the mixture into the greased pan and level it out.

Top with the reserved cheddar, sausage, and swiss cheese in layers.

Bake in the preheated oven at 350°F for 40 to 45 minutes, checking for doneness until the center is set and has no movement.

Remove from the oven and check with a knife for doneness; it should come out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens