Sausage and egg breakfast casserole recipe
Sausage and egg breakfast casserole recipe from brownie69 |
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Ingredientsrecipe makes 12 servings3/4 pound ground pork sausage 1 tablespoon butter 4 green onions, chopped 1/2 pound fresh mushrooms, sliced 10 eggs, beaten 1 (16 ounce) container low-fat cottage cheese 1 pound Monterey Jack cheese, shredded 2 (4 ounce) cans diced green chile peppers, drained 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup butter, melted |
Handy HintThis is a great make ahead breakfast casserole. I cut the recipe in half. If you do this make sure you use a large enough dish so it will cook within the 40 - 50 minutes. The first time I made it I used a smaller dish and it was too thick to cook through. This also reheats well for leftovers. |
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Method1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chilles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight. 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish. 5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving | |||||||||||||||||||
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