Tuesday, November 10, 2009

Breakfast Casserole

This is a household favorite around here. It's a good one to make on a Sunday night to last you the whole week. If you are married to my husband, it lasts about 2 days!
I also enjoy making this when I have time on a Saturday morning or if we have overnight guests.

Golden Egg Casserole
2 Tbs. butter
1 8 oz. package sliced mushrooms
1 medium-size bell pepper, diced
10 eggs
1/2 cup flax-seed meal
1 tsp. baking powder
1/4 tsp. salt
1 (16 oz.) container small-curd cottage cheese
2 cups (8 oz.) Monterey Jack cheese
1 lb. ground sausage, cooked and drained
6 bacon slices, cooked and crumbled*
1 small can sliced black olives, drained*Bacon trick-courtesy of the Romine's. Put two paper towels down on a plate then lay out your bacon. Cover with a paper towel and microwave approx. 1 minute per slice. I have a brand new microwave so these 6 pieces took 4 minutes. Start low until you know your microwave and then cook in 30 second increments. Your bacon will be crispy every time!

1. Add sausage to skillet and begin browning. Add in mushrooms, bell pepper and butter and saute until soft and sausage is cooked through.2. Whisk together eggs and next 3 ingredients in a large bowl. Stir in mushroom mixture then remaining ingredients.3. Pour into greased 13x9 inch baking dish
4. Bake at 400º for 15 minutes. Reduce heat to 350º and bake 15 more minutes or until set and lightly browned.Makes 8-10 servings.

1 comment:

  1. This looks so good! I also have a paleo-ish blog and stumbled upon yours. I'm def bookmarking so I can check up on your future recipes.