The holiday season is almost upon us and with it comes holiday visitors. Need a yummy, warm and filling way to feed your visitors breakfast? Try a new Sweet Pea favorite, Eggs in a Nest.
Eggs in a Nest
2 medium russet potatoes, shredded
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon paprika
1 tablespoon olive oil
1 pound of turkey breakfast sausage
1 medium onion, diced
16 ounce container reduced fat cottage cheese
12 ounces shredded cheddar cheese
Preheat oven to 375 degrees.
In a food processor, shred the potatoes. Add the potatoes to a large baking dish (9x13 or similar sized) and sprinkle with salt, pepper, paprika and olive oil. Bake for 12-15 minutes, or until potatoes brown slightly.
While the potatoes are cooking, in a large skillet cook the sausage and onion until the sausage is browned.
In a large bowl, whisk the 8 eggs well, and add the cottage and cheddar cheeses.
Drain any excess fat from the sausage and then add to the egg and cheese mixture. Stir well and pour into the cooked potato shell.
Bake at 375 degrees for an additional 30-35 minutes or until the eggs are no longer “jiggly” in the casserole. You can assemble the casserole and then put in the fridge overnight. Just add some time to the cooking time in the morning.