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A couple of weeks ago, I promised to share the breakfast casserole that I made for Easter brunch at church. Life really has a way of distracting me from promises like that, but today, I’m going to share the recipe.

I modified this recipe from the book The Farm Chicks in the Kitchen, which my brother and sister-in-love Mireya sent me for Christmas. The neat thing about the book is that one of the authors is from the Spokane, where my brother and his wife live.

Sunshine & Sausage Casserole

12 to 15 servings
Hands on time: 20 minutes
Total time: 1 hour 15 minutes

1/2 to 3/4 pound pork breakfast sausage (not links)
10 large eggs
2 cups cottage cheese
2 cups grated jack cheese
1 7-oz can diced green chili peppers
1/c cup chopped green onions
1 cup all-purpose flour
1 tsp baking powder
1/3 cup butter, melted

Heat the oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage to the skillet and cook, breaking up with a spoon ans stirring occasionally, until browned-5-8 minutes. Transfer to a paper towel-lined plate to cool.

Lightly oil a 9×13-in glass baking dish. Beat the eggs in a large mixing bowl. Stir in the sausage, cheeses, chili peppers and green onions. Without stirring, add the flour, then the baking powder and then butter; and then stir to combine.

Pour the mixture into the prepared baking dish and bake until set–40 to 45 minutes. Transfer to a wire rack to cool for about 10 minutes; then serve.

I’m really looking forward to trying this recipe again. I will probably cut the recipe in half next time since 12 servings is too much for us, even when we have company. I also want to sub jalepenos fresh from our garden for the chili peppers.

P.S. Be sure to check out the other breakfast casserole recipes that I’ve shared on the blog.