Sausage Egg Casserole
Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- ¾pound ground pork sausage
- 1tablespoon butter
- 4green onions, chopped
- ½pound fresh mushrooms, sliced
- 10eggs, beaten
- 1(16 ounce) container low-fat cottage cheese
- 1pound Monterey Jack cheese, shredded
- 2(4 ounce) cans diced green chile peppers, drained
- 1cup all-purpose flour
- 1teaspoon baking powder
- ½teaspoon salt
- ⅓cup butter, melted
Instructions
Step 1
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.Step 2
In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.Step 3
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.Step 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.Step 5
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.