Sausage Egg Casserole Good Recipes

Monday, March 21, 2016

Sausage Egg Casserole

"Assemble the elements the night time before, and bake this casserole within the morning. Stand lower back and look forward to the compliments. I've made it with fats free cottage cheese, egg alternative, and decreased fat sausage; the taste remains great!"

Ingredients :

3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound clean mushrooms, sliced
10 eggs, crushed
1 (sixteen ounce) container low-fats cottage cheese
1 pound Monterey Jack cheese, shredded
2 (four ounce) cans diced green chile peppers, tired
1 cup all-cause flour
1 teaspoon baking powder
half of teaspoon salt
1/three cup butter, melted

Instructions :

Prep : 20M	Cook : 12M	Ready in : 9H40M

Place sausage in a huge, deep skillet. Cook over medium-excessive warmth until frivolously brown. Drain, and set apart. Melt butter in skillet, and cook dinner and stir the inexperienced onions and mushrooms until smooth.
In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir within the sausage, inexperienced onions, and mushrooms. Cover, and refrigerate overnight.
Preheat oven to 350 tiers F (one hundred seventy five tiers 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 aggregate. Pour into the prepared baking dish.
Bake 40 to 50 mins inside the preheated oven, or until gently brown. Let stand 10 mins earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it lightly, and make easy-up less difficult.

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