Ingredient: turkey sausage
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Egg Casserole
Servings Ingredients- 1/2 pound turkey sausage
- 1 teaspoon vegetable oil
- 3 medium gold or red potatoes, peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint cottage cheese
- 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
- 2 ounces (1 cup) Parmesan cheese, grated
- 2 4-ounce cans green chilies, drained and chopped
- 1/3 cup Gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Servings Ingredients- 1/2 pound turkey sausage
- 1 teaspoon vegetable oil
- 3 medium gold or red potatoes, peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint cottage cheese
- 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
- 2 ounces (1 cup) Parmesan cheese, grated
- 2 4-ounce cans green chilies, drained and chopped
- 1/3 cup Gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions- Place oven rack in top third of oven and preheat to 350 degreees.
- Lightly oil a 9x13 inch baking dish.
- In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
- Transfer to a paper towel to drain, blotting the top with a second paper towel.
- Wipe the skillet clean and add oil, heat over medium-high heat.
- Add the potatoes and saute until tender and browned, 10-12 minutes.
- Reduce heat if potatoes are becoming too dark. Let cool slightly.
- In a large bowl, whisk together eggs and whites.
- Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
- Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
- Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.
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Breakfast Casserole
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Instructions- Brown sausage 5 minutes in a skillet over medium heat.
- Add mushrooms and saute about 4 minutes; season with black pepper.
- Remove from heat.
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Toast the bread; spread with butter and sprinkle with seasoning salt.
- Cut into strips and line bottom of pan.
- In a large mixing bowl, combine milk and Ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs one at a time and whisk until mixed well.
- Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
- Pour into prepared pan, cover and refrigerate overnight.
- Preheat oven to 350.
- Bake uncovered for about 60 minutes until set and center only slightly jiggles.
- Cool 5-10 minutes before serving.
