Close Menu
Close Menu
Buy Now, Pay Later Learn More

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

  1. 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.

  2. In a large bowl, mix the eggs, Monterey Jack, and cottage cheese. Stir in the sausage, green onions, and mushrooms.

  3. 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.

  4. Grease bottom and sides of a 9×13″ baking dish. Pour the mixture into the prepared pan.

  5. 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!

Yield

6 Servings

Time

1 Hour 15 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *

Buy Now, Pay Later Learn More