Spicy egg casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Bunch green onions; chopped | |
| 2 | cans | (6-oz) sliced mushrooms; drained |
| 6 | tablespoons | Butter |
| Paprika | ||
Directions
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.
MARILYN PORTER (MRS. ROB)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .