Good Egg Casserole
- Active Time 20m
- Total Time 50m
Turkey sausage, potatoes and green chilies star in this easy, cheesy brunch casserole.
- 8 ounces bulk turkey sausage
- 1 teaspoon canola oil
- 3 medium Yukon Gold or red potatoes (1 pound), peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint low-fat cottage cheese, preferably small curd
- 4 ounces sharp cheddar, shredded (1 1/4 cups)
- 2 ounces Parmesan, grated (1 cup)
- Two 4-ounce cans green chilies, drained and chopped
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Place the oven rack in the top third of the oven; preheat to 350 degrees F.
Lightly oil a 9 by 13-inch baking dish or coat with cooking spray.
Cook the sausage in a large nonstick skillet over medium heat 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 pan clean and add the oil; heat over medium-high heat. Add the potatoes and sauté until tender and browned, 10 to 12 minutes. (Reduce heat if necessary to prevent scorching). Let cool slightly.
Whisk together the whole eggs and egg whites in a large bowl. Add the 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 until golden on top and set in the center, 30 to 35 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
205 calories; 9g total fat; 4g total saturated fat; 114mg cholesterol; 709mg sodium; 14g carbohydrates; 1g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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