Egg and Sausage Breakfast Casserole

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!
Yield
Conversions
Ingredients
½
lbs ground pork sausage
2
green onions
chopped
¼
lbs fresh mushrooms
sliced
5
eggs
beaten
1
cups Monterey Jack
shredded
6
oz low-fat cottage cheese
½
cups flour
½
tsp baking powder
¼
tsp salt
¼
cups butter
melted
Preparation
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!
Comments (3)
Jacqueline Collier
Going to order .
Jacqueline Collier
Love Ginny.
Kelly Tolbert Tolbert
Sooo good! Yà’ll have to try this recipe you will Love it!!