Description
Portable, high-protein egg-and-potato casseroles that can be made ahead of time for busy mornings.
Ingredients
- 1 lb ground breakfast sausage
- 8 large eggs
- 1 cup cottage cheese (small curd for smoother blend)
- 1 tsp salt
- 1/4 tsp black pepper
- 3 cups frozen shredded hash browns
- 3 oz crumbled feta or shredded cheddar cheese (about 1/2 oz per bowl)
Instructions
- Preheat oven to 350°F and lightly grease six oven-safe small containers.
- Brown and drain the ground breakfast sausage in a skillet over medium heat.
- In a blender or bowl, blend eggs, cottage cheese, salt, and pepper until smooth.
- Divide hash browns among the containers as the bottom layer and press lightly.
- Sprinkle the browned sausage over the hash browns evenly.
- Pour the egg mixture on top of the sausage and hash browns.
- Top each bowl with 1/2 ounce of chosen cheese.
- Bake at 350°F for 25 minutes or until centers are set.
- Cool before storing; reheat as needed.
Notes
These bowls can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a vegetarian option, replace sausage with sautéed vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American