Cheesy Veggie Sausage Breakfast Casserole

This is delish! I substituted egg beaters for the eggs, FF cottage cheese and added lots of mushrooms!

Cheesy Veggie Sausage Breakfast Casserole (Morningstar Farms)

8 eggs, lightly beaten*
1 cup cottage cheese
1/4 cup milk
1 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 1/2 cups (6 oz.) shredded Cheddar cheese or Mozzarella cheese
6 Veggie Sausage Patties
1/2 cup sliced green onions
8 cherry tomatoes (optional)
8 fresh parsley springs (optional) Directions
1In large bowl beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper.2Squeeze excess moisture out of spinach. Stir spinach, Cheddar cheese, patties and onions into egg mixture. Pour into 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 325 degrees F for 35 to 40 minutes or until set. Let stand 10 minutes before serving.3Cut into squares to serve. Garnish with cherry tomatoes and parsley, if desired.

Helpful Hints
Be sure to thoroughly drain the spinach before adding it to the casserole. Place the thawed spinach in a colander and press on it with the back of a spoon to remove all excess moisture.

*Note
For a lower-fat version, replace the 8 eggs with 2 cups of refrigerated egg substitute.