This weekend, try an egg and sausage breakfast casserole for a filling brunch! We used a double decker toaster oven for easy baking and clean-up. This casserole includes all the breakfast classics: pork sausage, mushrooms, eggs, shredded cheese, and even cottage cheese! Serve it topped with salsa if you’d like a little extra kick, or a simple fresh fruit salad on the side. If you’re using a 9×13″ pan, double this recipe and feed a crowd. This egg and sausage breakfast casserole will be everyone’s new favorite Sunday treat!
lbs ground pork sausage
lbs fresh mushrooms
cups Monterey Jack
oz low-fat cottage cheese
tsp baking powder
Preheat oven to 350° F. Brown the sausage in a skillet on a stovetop over medium-high heat. Drain. Add the green onions and mushrooms and cook until tender.
In a large bowl, mix the eggs, Monterey Jack, and cottage cheese. Stir in the sausage, green onions, and mushrooms.
In a separate bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture.
Grease bottom and sides of a 9×13″ baking dish. Pour the mixture into the prepared pan.
Bake 40 to 50 minutes or until lightly brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Enjoy!