Good Egg Casserole
(10 votes) Move your mouse over the stars then click to vote.
Loading ...Review this recipe or Read Reviews
recipe ingredients
1/2 lb. bulk turkey sausage
1 tsp. vegetable oil
3 medium Yukon Gold or red potatoes, peeled, quartered, and thinly sliced
5 large eggs
7 large egg whites
2 cups 1% cottage cheese, small curd
4 oz. sharp cheddar cheese, grated
2 oz. parmesan cheese, grated
2 cans (4 oz each) green chilies, drained and chopped
1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
recipe directions
Preheat oven to 350*F. Lighly oil a 9×13 baking pan or coat it with nonstick cooking spray; set aside. In a large nonstick 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 top with additional paper towels. Wipe the skillet clean, then add the teaspoon of oil and heat over medium heat. Add potatoes and saute until tender and browned, about 10 minutes. Let cool slightly. In a large bowl, combine remaining ingredients and mix thoroughly. Add the sausage and potatoes and mix well. Pour into prepared baking pan. Bake in top third of oven for 30 to 35 minutes or until golden on top and set in center.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 213 | 9 | 5 | 19 | 1 | 857 | 13 | 5 |
Yummy! This is a delicious twist on breakfast casserole, and could be eaten anytime of day as far as I’m concerned! It certainly doesn’t taste “lowfat!.” The only problem is limiting the portion size, because it tastes so good!
This recipe was great and even my 4 and 2 year olds loved it.
This was very good. We ate it for dinner. I did cut the recipe in half since only two of us were eating it. We also topped it with some homemade salsa.