This is the perfect recipe when you are serving a brunch or if you have some extra kids sleeping over. You get to rest in the morning instead of rushing around to get breakfast ready. There is so much you can do with this recipe, it never tastes the same twice! Check out what they are saying about this recipe over at All Recipes:
“Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments.”
My husband, kids, and everyone else I have fed this have never complained. For a larger crowd I will provide a side of toast or biscuits and gravy. Yummy.
Ingredients
3/4 pound Johnsonville 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 Kraft Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
Instructions
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 9×13 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.
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Quick Tip: Add and omit your favorite vegetables.
Thanks again to All Recipes for this time-saving recipe.