Spicy egg casserole

Yield: 8 Servings

Measure Ingredient
6 \N Eggs
½ cup Flour
1 teaspoon Baking powder
1 cup Milk
1 pack (3-oz) cream cheese
1 carton (8-oz) small curd cottage cheese
10 ounces Monterey Jack cheese; grated
6 ounces Mild Cheddar cheese; grated
1 pounds Jimmy Dean sausage; cooked, crumbled and drained
⅛ teaspoon Salt
1 \N Bunch green onions; chopped
2 cans (6-oz) sliced mushrooms; drained
6 tablespoons Butter
\N \N Paprika

In a large bowl, beat eggs well with a wire whisk. Add flour, baking powder and milk. Cut cream cheese into small cubes. Add cream cheese and cottage cheese to egg mixture. Add the grated Monterey Jack and Cheddar cheeses, along with the cooked sausage, salt, chopped green onions and mushrooms.

Butter a 9x13 casserole and pour mixture into dish, dot with butter and top with a sprinkling of paprika. Cover and refrigerate overnight. Next day, bring to room temperature and bake at 350ø for 45 minutes. Yield: 8 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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