Sausage-and-Potato Egg Bakes
Submitted by: Shawn Sawvell
Serving Size: 12
Nutritional Information: Per Serving: 419 cal., 31 g total fat (15 g sat. fat), 194 mg chol., 741 mg sodium, 11 g carb., 1 g fiber, 23 g pro.
|1 pounds||sage seasoned ground breakfast sausage|
|3 cups||shredded potatoes|
|1/4 cups||butter, melted|
|1 1/2 cups||mild cheddar cheese, shredded|
|16 ounces||small curd cottage cheese|
|4 slices||bacon, crisp-cooked|
- Preheat oven to 375°F. Lightly grease 12 (1-cup) ramekins or mini-casserole dishes. Set dishes on a large cookie sheet with built-up edges.
- In a skillet cook sausage over medium-high heat until brown. Drain, crumble and set aside. Toss together potatoes and butter. Line bottom of ramekins with potato mixture.
- Whisk eggs in a medium bowl. Stir in sausage, cheddar cheese and cottage cheese. Spoon egg mixture over potato mixture in ramekins. Sprinkle bacon on top. Bake for 35 minutes or until a knife inserted in center of casseroles comes out clean. Let stand for 3 minutes before serving.