SAUSAGE EGG CASSEROLE #1

SAUSAGE EGG CASSEROLE #1
“Can be made the night before and make it with fat free cottage cheese, egg substitute, and reduced sausage, and it will still taste great!”


¾ lb. ground pork sausage
Tbsp. butter
4 green onions, chopped
½ lb. fresh mushrooms, sliced
10 eggs, beaten
1 (16-oz.) container low-fat cottage cheese
1 lb. Monterey Jack cheese, shredded
2 (4-oz.) cans diced green Chile peppers, drained
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cup 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^. 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.



Yield: 12 servings.