Well I'm giving my sis the credit for this recipe, because she served this up (amongst numerous wonderful goodies!) for her annual xmas brunch - and it was a big hit!
I altered the recipe a bit, by (1) adding chopped peppers, (2) cutting back on the cheese and (2) reducing the butter content, thus reducing the 'roux' portion of the recipe. I remedied this by using some bread crumbs to add as a binding agent. What I love is the addition of cottage cheese, which makes the dish fluffy and light. Yum!
I'm making this again this wkd, and using black forest ham, spinach and asparagus - I find eggy dishes very forgiving. Oh, and the best part, is we had this every 2nd day for breakfast, until it was gone - it heats up nicely in the microwave, and makes for a nice change from bran!
3/4 lb hot Italian sausage
1 tbsp butter
4 green onions, chopped
A bunch of sliced brown mushrooms
One diced pepper
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
A couple handfuls of shredded sharp cheddar
One 4 ounce can diced green chile peppers, drained
3 tbsp whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
handful of bread crumbs
Cook sausage if using, to your liking; set aside. Melt butter in skillet, saute green onions, peppers & mushrooms until tender.
In a large bowl, mix the eggs, cottage cheese, cheese, and chiles. Stir in the sausage mixture. Cover, and refrigerate overnight. (I made it the day of - but good to know!)
350 degree oven. Lightly grease a 9 x 13 baking dish.
In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
Bake 40-50 mins (I think I needed a bit more time), or until lightly brown. Let stand 10 minutes before serving.
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