Sausage and Egg Casserole

This sausage and egg casserole is a make a head dish. Assembly it the night before and bake the next morning. Throw in the fact that it's downright delicious and it can't be beaten.

Sausage Egg Casserole

3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

Place the pork sausage in a large, deep skillet and cook over medium-high heat until it's evenly browned. Drain the pork sausage and set aside.

Melt the butter in the skillet and cook and stir the green onions and mushrooms until they are tender.

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.

Preheat your oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture and pour into the prepared baking dish.

Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Because it's make ahead this casserole is the ideal brunch dish. When your guests arrive pop the casserole in the oven and brunch is ready by the time everyone finishes their first cup of coffee.

Be prepared to accept lots of compliments and it would be a good idea to have copies of the recipe to pass out. This sausage and egg casserole is that good.