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"The belly rules the mind."--Spanish Proverb

Sausage Egg Casserole Recipe

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This recipe for Sausage Egg Casserole is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound ground pork sausage
1 T 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 tsp. baking powder
1/2 teaspoon salt
1/3 cup butter, melted
Directions:
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. Lightly grease a 9 x 13 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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can assemble the ingredients the night before and bake the next day.

 

 

 

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