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RECIPES
Egg & Sausage Breakfast Casserole
½ lb. ground pork sausage
2 green onions, chopped
¼ lb. fresh mushrooms, sliced
5 eggs, beaten
1 c. Monterey Jack, shredded
½ container (12 oz.) low-fat cottage cheese
½ c. flour
½ t. baking powder
¼ t. salt
¼ c. butter, melted
1. Preheat lower oven to 350° F.
2. Brown the sausage in a skillet on a stovetop over medium-high heat.
Drain. Add the green onions and mushrooms and cook until tender.
3. In a large bowl, mix the eggs, Monterey Jack, and cottage cheese. Stir in
the sausage, green onions, and mushrooms.
4. 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.
5. Spray an oven safe pan (the deepest pan provided with your oven works
great) with cooking spray.
6. Pour the mixture into the prepared pan.
7. Bake on center rack 40 to 50 minutes or until lightly brown. Let stand 10
minutes before serving.
Serves 6
