Description
This Breakfast Cottage Pie is a delicious twist on a classic comfort food. Creamy mashed potatoes top a savory layer of breakfast sausage, spinach, and eggs, creating a hearty and satisfying dish that is perfect for brunch or breakfast for dinner.
Ingredients
Units
Scale
Mashed Potatoes:
- 4 large Yukon Gold potatoes, peeled and diced
- 4 Tbsp butter
- 1 8–oz bag shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup milk
Filling:
- 8 eggs, beaten
- 1 16–oz tube breakfast sausage
- 1 onion, diced
- 1 5–oz package baby spinach, loosely chopped
- 1 14–oz can diced tomatoes
Instructions
- Mashed Potatoes: Boil potatoes in salted water until fork tender. Drain and add potatoes to large bowl along with butter and cheese. Mash potatoes adding milk in a little at a time. Potatoes will be thick. Add salt and pepper to taste and set aside.
- Filling: Preheat oven to 450˚F. In a medium pan cook sausage and onions over medium-high heat until sausage is fully browned, breaking the meat up as it cooks. Add spinach and cook on low for 2 minutes. Pour sausage into a 9×9 baking dish. Add beaten eggs on top and season with salt and pepper. Pipe potatoes on top in a pattern or spread with a spoon, using the back of the spoon to smooth out the top. You can also run a fork along the top to create a pattern as well.
- Bake for 35 minutes or until potatoes are lightly browned. Allow to cool for 10 minutes before serving.
Notes
- You can customize the filling with your favorite breakfast ingredients like bell peppers, mushrooms, or different types of cheese.
- This dish reheats well, making it a great option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 280mg
