What’s for Breakfast? Sunshine & Sausage Casserole
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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.
The recipe is intended to be served right after it comes out of the oven, but I made it the evening before and then reheated in a warm oven for brunch.
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.