Three CHEESE w/ MUSHROOM, BACON, & SAUSAGE BRUNCH Casserole

TABLE OF CONTENTS: BREAKFASTS

A rich brunch dish for entertaining.  Perfect for a party brunch, overnight guests, holidays.....

Cooking Tip


To check for the doneness of an egg casserole, insert a clean knife blade into the center of the casserole; then immediately remove it.  If no liquid-type ingredients are clinging to the knife blade, then the casserole is done.



4 T. butter or margarine, cubed


6 fresh mushrooms, sliced


½ cup diced green pepper


½ medium onion, diced


10 large eggs


½ cup plain flour


1 tsp. baking powder


¼ tsp. salt


16-oz. small curd cottage cheese


8-oz. coarsely grated Cheddar cheese


8-oz. coarsely grated Monterey Jack cheese


½ lb. bulk pork sausage; cooked, drained, & crumbled


6 strips bacon; cooked crisp & crumbled


Paprika for garnish

 

 

 

 

 

Prepare a 9 x 13-inch baking dish with spray-oil.

In a skillet, melt the butter & cook the mushrooms, green pepper & onions for about 1 minute or until mushrooms begin to wilt.

In a large bowl, beat the eggs with a whisk or a fork until well beaten; then add flour, baking powder, & salt.  Beat to blend.

Stir in the mushroom mixture, cottage cheese, both Cheddar & Monterey Jack cheeses, sausage & bacon crumbles. Mix thoroughly.  Pour the egg mixture into the prepared baking dish & sprinkle with paprika.

Bake, uncovered, at 400 degrees for 15 minutes.  Then, reduce heat to 350 degrees & bake for another 25 to 30 minutes.

To check for the doneness, insert a clean knife blade into the center of the casserole; then immediately remove it.  If no liquid-type ingredients are clinging to the knife blade, then the casserole is done.  Allow the casserole to rest for about 5 minutes before cutting into

squares to serve.




 


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