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Sausage Egg Casserole
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| 3/4 pound | ground pork sausage, ( reduced fat Sausage is good also) |
| 1Tbsp. | butter |
| 4 | green onions chopped |
| 1/2 lb. | fresh mushrooms, sliced |
| 10 | eggs |
| 1 (16 ounce) | low fat or fat free cottage cheese |
| 1lb. | Monterey Jack Cheese |
| 2 (4ounce) cans | chopped green chile peppers, drained |
| 1cup | all- purpose flour |
| 1 Tsp. | baking powder |
| 1/2 Tsp. | salt |
| 1/3 cup | butter, melted |
Directions
Place sausage in a large deep skillet. Cook over med. heat until browned. Drain, crumble & set aside. Add butter to skillet , saute green onions & mushrooms until tender.
In a large bowl, beat eggs until lemon colored. Mix in Cottage Cheese, MontereyJack cheese, chilies, sausage, mushrooms, & onions. Cover and refrigerate overnight.
The next morning: Preheat oven to 350. Lightly grease a 9x13 pan.
Sift together flour, baking powder & salt; stir in melted butter. Stir flour mixture into the egg mixture. Pour batter into prepared pan.
Bake in oven for 40 to 50 mins. or until browned. Let stand 10mins before serving.
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