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Egg and Sausage Breakfast Casserole

A white plate filled with a serving of Egg and Sausage Casserole, with a fork nearby.

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!

½ lb. ground pork sausage
2 green onions, chopped
¼ lb. fresh mushrooms, sliced
5 eggs, beaten
1 c. Monterey Jack, shredded
½ (12 ounce) container low-fat cottage cheese
½ c. flour
½ t. baking powder
¼ t. salt
¼ c. butter, melted

  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. Spray an oven safe pan (the deepest pan provided with your oven works great) with cooking spray. Pour the mixture into the prepared pan.
  5. Bake 40 to 50 minutes or until lightly brown. Let stand 10 minutes before serving.

Serves 6

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Published on Aug 01 2016

Last Updated on Nov 01 2018

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