Good Egg Casserole

[Guest guest]

Pam asked for strata recipes. Yesterday I was formatting recipes from an

old Eating Well holiday magazine before tossing out the magazine and found

a few brunch recipes which I will share. The following had turkey sausage

as an ingredient, but I think it would work well with sausage flavored

Gimme Lean. kathleen

 

* Exported from MasterCook *

 

Good Egg Casserole

 

Recipe By : Eating Well Holiday Recipes, Winter 1995, page 82

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound bulk veggie sausage*

1 teaspoon vegetable oil -- preferably canola

3 medium Yukon Gold or red potatoes -- (1 pound) peeled

quartered and thinly sliced

5 large eggs

7 large egg whites

1 pint 1% cottage cheese

preferably small curd

4 ounces sharp Cheddar cheese -- grated (1 1/4 cups)

2 ounces Parmesan cheese -- grated (1 cup)

8 ounces canned green chilies -- drained and chopped

1/3 cup all-purpose white flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Here's a terrific brunch dish for a crowd.

 

Place oven rack in top third of oven; preheat to 350 degrees F. Lightly

oil a 9-by-13-inch baking dish or coat with nonstick cooking spray.

 

In a large nonstick skillet over medium heat, cook sausage until no longer

pink, breaking it up with a wooden spoon; transfer to a paper towel to

drain, blotting the top with a second paper towel.

 

Wipe the skillet clean and add oil; heat over medium-high heat. Add the

potatoes and sauté until tender and browned, 10 to 12 minutes. (Reduce

heat if potatoes are becoming too dark.) Let cool slightly.

 

In a large bowl, whisk together eggs and egg whites. Add cottage, Cheddar

and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and

whisk to mix thoroughly. Add the cooked sausage, crumbling up any large

pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for

30 to 35 minutes, or until golden on top and set in the center. Serves 12.

 

*original recipe used bulk turkey sausage.

 

215 CALORIES PER SERVING: 19 G PROTEIN; 9 G FAT; 13 G CARBOHYDRATE; 857 MG

SODIUM; 118 MG CHOLESTEROL.

 

 

 

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