This recipe is a nice base recipe for a make ahead brunch or breakfast. We like this dish made with Pepper Jack cheese too. I have made this for so long I can’t remember where it originally came from. It’s scribbled down on the back of one of my kids old homework papers. Toss in a few mushrooms, onions, green peppers or just about anything that would go in an omelet. I would love to see a photo of your success with this recipe.
Servings: 12Cook Time: 35-40 minutes
1 pound ground pork sausage
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterrey Jack cheese, shredded
3 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
Preheat oven to 350 degrees.
Cook crumbled sausage in large skillet, drain well and set aside to cool.
In a small bowl mix together baking powder, salt and flour. Stir in melted butter and set aside.
In a large bowl mix beaten eggs with Monterrey Jack cheese, green chiles, cottage cheese and cooked sausage.
Stir flour mixture into egg mixture. Pour casserole into a 9×13 baking dish that has been sprayed with cooking spray.
Bake 35 to 40 minutes or until golden brown. Let stand for 10 minutes before cutting into squares.
****** Night Before Instructions *******
Mix together egg mixture and refrigerate in a large bowl until the following morning. Wait to add the flour mixture to the egg mixture until right before baking.
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