Sausage Egg Casserole

Sausage Egg Casserole

365
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"Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!"

Ingredients

9 h 40 m {{adjustedServings}} servings 408 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
  2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
  5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.
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Reviews

365
  1. 461 Ratings

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This recipe was great. I made it for Easter breakfast and it was a big hit! I did change the recipe a little...used 12 eggs, 1 lb. of sage sausage, and I chopped up 1 large green bell pepper and...

My priority was trying to find a "do-ahead" egg recipe, the night before--that DIDN'T have bread in it (as my other entree dish was eggnog french toast w/ cranberries and apples...we Certainly d...

This is insanely good. didn't make it low fat, but would try cause I can imagine it would still be good. used whole 16 oz. ground breakfast sausage. had to replace 1 can of jalapenos for 1 ca...