I made this egg casserole for our Christmas celebration with Kevin's immediate family on Saturday morning. It was very good and it makes a lot - it'd be great for a potluck brunch or something. The recipe called for 4 cups of cheese... which I thought was a little insane... so I cut it back to 1 3/4 cups of cheese... and probably could even go down to 1 1/2 cups and still taste really good.
And I think this is my last post for tonight... I'll try to catch up more later... I have a lot of cookie posts with some new cookie recipes we tried this year... and some breads and other misc. meals from last week.
Black Hills Golden Egg Bake
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
(I added a handful of frozen spinach, as well)
1/4 cup butter, cubed - use cooking spray instead
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container low fat small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese (I thought 4 cups of cheese was way too much, so I put 1 cup in the egg mixture and then used about 3/4 cup to sprinkle on top to form a nice crust)
1 pound bulk turkey sausage, cooked and drained
In a skillet, saute mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.