Sausage Egg Casserole

Recipe View 10 mins In a large, deep skillet, cook the sausage over medium-high heat until browned. Drain off any excess grease, then set aside. (Approximately 10 minutes)

Recipe View 7 mins Melt 1 tablespoon of butter in the same skillet. Add the chopped green onions and sliced mushrooms. Cook, stirring occasionally, until they are softened and fragrant. (Approximately 5-7 minutes)

Recipe View 8 hrs In a large bowl, whisk together the beaten eggs, low-fat cottage cheese, shredded Monterey Jack cheese, and drained diced green chile peppers. Stir in the cooked sausage, green onions, and mushrooms until evenly distributed. Cover the bowl tightly and refrigerate overnight (or for at least 8 hours).

Recipe View 5 mins The next morning, preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish to prevent sticking. (Approximately 5 minutes)

Recipe View 3 mins In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent. Add the melted butter and blend until just combined.(Approximately 3 minutes)

Recipe View 2 mins Pour the flour mixture into the egg mixture and stir gently until everything is evenly incorporated. Pour the mixture into the prepared baking dish. (Approximately 2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40 to 50 minutes, or until the casserole is lightly golden brown and set in the center. A toothpick inserted into the center should come out clean. (Approximately 40-50 minutes)

Recipe View 10 mins Remove the casserole from the oven and let it stand for 10 minutes before slicing and serving. This allows the casserole to set further and makes it easier to cut. (Approximately 10 minutes)