Yesterday, a friend asked for my breakfast casserole recipe so I thought I'd just post it here and share it with everyone! A former co-worker from YEARS ago made this when it was her turn to provide b-fast for our monthly birthday celebrations in our department--it's been my/our favorite for many years since!!
Breakfast Casserole
½ cup butter or margarine, melted
12 eggs
½ cup flour
1 tsp. baking powder
¼ tsp. salt
1 lb. small-curd cottage cheese
3 rounded tsp. dried onion flakes
2 rounded tsp. dried parsley flakes
1 tsp. dried mustard
½ tsp. paprika
2, 8oz. pkgs. shredded Monterey Jack and Colby, or Cheddar cheese
1 lb. breakfast sausage (any variety), browned and drained
2, 4oz. cans sliced mushrooms, drained
Brown the sausage and drain. Melt the butter. In a large bowl, whip the eggs until fluffy. Mixing well after each addition, add the following ingredients one by one; flour, baking powder, salt, cottage cheese, melted butter, one package of the shredded cheese, mustard, and paprika. Mix in the sausage, onions, parsley and mushrooms. (At this stage you may cover the mixture and refrigerate in the bowl overnight to bake the next morning or proceed to the next step below.)
Preheat oven to 400 F.
Place mixture in a greased 9 x 13 baking dish. Evenly top with the other package of shredded cheese. Bake at 400 F for 15 minutes. Then reduce temperature to 350, and continue baking for 35-40 minutes, or until the top is lightly browned and a knife inserted in the middle comes out fairly clean.
Cool and cut into squares to serve.
Serves 8 – 10
Variations:
• I normally half this recipe for my family—follow all directions above, and bake in a 9x9 baking dish.
• I prefer to put all of the cheese in the mixture, rather than half on top.
• I frequently take advantage of the ‘overnight’ directions—helps make Sunday mornings a bit less hectic in our house!
1 comment:
Oh how timely. I have to take a breakfast casserole to Bible Study this Friday! Sounds yummy...
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