Saturday, May 8, 2010

Sausage Egg Casserole

The Sausage Egg Casserole is always a special breakfast at our house.

**I follow the night before instructions on holidays. This is an easy put together.

Sausage Egg Casserole

1 pound ground pork sausage
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
3 (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

Preheat oven to 350 degrees. Cook crumbled sausage in large skillet, drain well and set aside to cool. In a small bowl mix together baking powder, salt and flour. Stir in melted butter and set aside. In a large bowl mix beaten eggs with  Monty Jack cheese, green chiles, cottage cheese and cooked sausage.

Stir flour mixture into egg mixture. Pour casserole into a 9x13 baking dish that has been sprayed with cooking spray.
Bake 35 to 40 minutes or until golden brown. Let stand for 10 minutes before cutting into squares.
****** Night Before Instructions *******
Mix together egg mixture and refrigerate in a large bowl until the following morning.Wait to add the flour mixture to the egg mixture until right before baking.

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