"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Breakfast Casserole Recipe

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This recipe for Breakfast Casserole, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kedra Jones
Added: Friday, August 28, 2009


3/4 pound ground turkey sausage
1 tablespoon I Canít Believe itís Not Butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 egg whites, beaten
1 (16 ounce) container low-fat cottage
1 pound Monterey Jack cheese, shredded 2 (4 ounce) cans diced green chile peppers,

1 cup low fat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup I Canít Believe itís Not Butter, melted

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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