Makes 8 Portions of Sausage and Mushroom Breakfast Casserole
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- 1 tbsp butter, softened
- 1 lb sweet Italian sausage (or sausage of your choice), casing removed
- 1 large red bell pepper, diced
- 2 tbsp olive oil
- 1 lb sliced mushrooms
- 12 eggs, beaten
- 1 cup cottage cheese, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Jack cheese
- 1 tsp salt
- fresh ground black pepper to taste
- 1/4 cup Parmesan cheese
In a skillet over medium heat, brown sausage with the diced peppers in the olive oil. As the sausage cooks, break it into small pieces with a spatula or wooden spoon. When browned, use a slotted spoon to transfer the sausage and peppers into the baking dish.
Pour off any excess grease from the pan, leaving only enough (about 2 tbsp) to cook the mushrooms. More oil can be added if need be. Add mushrooms and a pinch of salt to the pan and cook over high heat until browned.
Add mushrooms to the baking dish. Combine eggs, cottage cheese, cheddar, Jack, salt, and freshly ground black pepper in a bowl and mix thoroughly. Pour over sausage and mushrooms and stir to combine. Top with Parmesan, and bake at 325 degrees F., for about 40-45 minutes, or until just set. Let rest at least 15 minutes before serving. May be served room temp.