• Egg Casserole


    Egg Casserole

    From Pam Johnson
    Recipe Category All Recipes, Breakfast, Sides
    Author Christine Andrew


    • 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


    • 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.