Sausage Egg Casserole
- 1 pound ground pork sausage
- 4 green onions, chopped
- 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
- 1 pound sage flavored breakfast sausage
- 3 cups simply potatoes brand hash brown potatoes
- 1/4 cup butter, melted
- 12 ounces mild cheddar cheese, shredded
- 1/2 cup onion, shredded
- 1 16 ounce container small curd cottage cheese
- 8 eggs
Adapted from allrecipes.com
1.Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
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.
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.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
Place sausage and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. Place in the oven and bake until the top of the hash browns begin to brown.
In a bowl, add the sausage and onions, Cheddar cheese, cottage cheese, and eggs. Pour over the potato mixture.
Bake 50 minutes to 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.