Sausage-and-Potato Egg Bakes

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.

Qty Ingredient
1 poundssage seasoned ground breakfast sausage
3 cupsshredded potatoes
1/4 cupsbutter, melted
7 eggs
1 1/2 cupsmild cheddar cheese, shredded
16 ouncessmall curd cottage cheese
4 slicesbacon, crisp-cooked

Directions:

  1. 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.
  2. 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.
  3. 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.