1poundsweet potatoes (about 2 medium sweet potatoes), peeled and shredded
16ounceslean turkey sausage
1red bell pepper, diced
3green onions, thinly sliced
2cupstightly packed fresh baby spinach
16oz.low-fat cottage cheese
1/2cupshredded Cheddar cheese
Preheat the oven to 425° F. Lightly coat a 9×13-inch inch baking dish with cooking spray.
In a medium-sized bowl, toss the shredded sweet potatoes with olive oil, salt and pepper.
Transfer the potatoes to the prepared 9×13-inch baking dish, pressing down into the bottom of the pan, and up the sides, if desired.
Bake at 425°F for 20 minutes or until golden brown on edges.
Turn the oven heat down to 375°F.
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. When it's nearly done, add bell pepper and green onions and continue to cook for 3-4 minutes or until bell peppers are tender. Add spinach and cook, stirring, until spinach is wilted, 1-2 minutes. Cool slightly.
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage cheese and cheddar cheese.
Stir turkey sausage mixture into egg mixture until combined.
When crust has finished cooking, pour egg and sausage mixture over the crust.
Cook at 375°F for 45-55 minutes, or until eggs are set.
Serve hot. If you would like to serve it later, cool in refrigerator, and then cover, and keep stored in fridge. Reheat.
One time I made this, I forgot to reduce the oven temperature to 375°F. Rest assured, it still turned out fine! Just a little crispier around the edges and on the top.If your shredded potatoes seem to have a lot of moisture, use a paper towel or a lint-free towel to wring or blot out some of the excess liquid.