Sausage Egg Casserole

SUBMITTED BY: KNITWIT PHOTO BY: Tamara

"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!"

PREP TIME	20 Min
COOK TIME	1 Hr 20 Min
READY IN	9 Hrs 40 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

3/4 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

READ REVIEWS (121)

DIRECTIONS

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.
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

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REVIEWS

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Reviewed on Apr. 15, 2003 by BIZWOMAN00

My priority was trying to find a "do-ahead" egg recipe, the night before--that DIDN'T have bread in it (as my other entree dish was eggnog french toast w/ cranberries and apples...we Certainly didn't need more bread!!) I made this sausage egg casserole for a large Christmas brunch--and it was "rated" by 10 people of various ages, 12 to 80. Everyone Raved about it - the flavors were wonderful!! And... everyone wants the recipe - which to me, is the HIGHEST compliment ~ Thanks Linda, for sharing!!

16 users found this review helpful

Reviewed on Apr. 17, 2006 by Kristy

This recipe was great. I made it for Easter breakfast and it was a big hit! I did change the recipe a little...used 12 eggs, 1 lb. of sage sausage, and I chopped up 1 large green bell pepper and 1/2 a large onion and sauted them instead of using the green onions, mushrooms, and canned peppers. I also used 8 oz. of shredded sharp cheddar instead of the 16 oz. of jack cheese after reading the reviews that it was too cheesy. I used a pastry cutter to combine the flour mixture to make sure it wasn't lumpy, and it turned out wonderful! I'll definitely use this again. Thank you!!

12 users found this review helpful

Reviewed on Dec. 12, 2005 by ABD297

This is insanely good. didn't make it low fat, but would try cause I can imagine it would still be good. used whole 16 oz. ground breakfast sausage. had to replace 1 can of jalapenos for 1 can of chilies (still good with a little kick-I didn't mind). looked weird adding the crumbles of the flour to the egg mixture but once it baked up, it was very good. husband asked if there were biscuits in it. make sure you let it sit for 10 minutes or else it'll be too loose and hard to dish out. I also did let mine bake for maybe 10 minutes more cause it's had no browning on top after first 50 minutes.

10 users found this review helpful

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