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Sausage-and-Potato Egg Bakes

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.

Ingredients
Quantity
sage seasoned ground breakfast sausage
1 pounds
shredded potatoes
3 cups
butter, melted
1/4 cups
eggs
7
mild cheddar cheese, shredded
1 1/2 cups
small curd cottage cheese
16 ounces
bacon, crisp-cooked
4 slices

Directions

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.

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