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Egg Casserole

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

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.