Ingredient: turkey sausage

  • Egg Casserole

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    Egg Casserole
    From Pam Johnson
    Instructions
    1. Place oven rack in top third of oven and preheat to 350 degreees.
    2. Lightly oil a 9x13 inch baking dish.
    3. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
    4. Transfer to a paper towel to drain, blotting the top with a second paper towel.
    5. Wipe the skillet clean and add oil, heat over medium-high heat.
    6. Add the potatoes and saute until tender and browned, 10-12 minutes.
    7. Reduce heat if potatoes are becoming too dark. Let cool slightly.
    8. In a large bowl, whisk together eggs and whites.
    9. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
    10. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
    11. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.
  • Breakfast Casserole

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    Breakfast Casserole
    Instructions
    1. Brown sausage 5 minutes in a skillet over medium heat.
    2. Add mushrooms and saute about 4 minutes; season with black pepper.
    3. Remove from heat.
    4. Spray a 9x13 inch baking pan with nonstick cooking spray.
    5. Toast the bread; spread with butter and sprinkle with seasoning salt.
    6. Cut into strips and line bottom of pan.
    7. In a large mixing bowl, combine milk and Ricotta cheese.
    8. Whisk in flour, baking powder and salt.
    9. Add eggs one at a time and whisk until mixed well.
    10. Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
    11. Pour into prepared pan, cover and refrigerate overnight.
    12. Preheat oven to 350.
    13. Bake uncovered for about 60 minutes until set and center only slightly jiggles.
    14. Cool 5-10 minutes before serving.