Sausage and Egg Casserole – Freezer Food Friday!

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My friend B is the Freezer Food queen!  She has really helped me to see the benefits of keeping a freezer full of homemade prepared food.  Just about anytime you open my freezer, you will find individual portions of this Sausage and Egg Casserole that I adopted from one of B’s recipe.  My husband loves being able to grab one of these and hit the road to work.  He can heat it up when he has a moment in the morning at the office.

Sausage Egg Casserole

1 roll of Jimmy Dean or breakfast sausage of your choice

10 eggs beaten

16 oz low fat cottage cheese

1lb shredded Extra Sharp Cheddar Cheese

2 4oz cans diced green chile peppers

1 cup flour (whole wheat or white)

1 tsp baking powder

1/2 tsp sea salt

1/3 cup butter, melted

Cook sausage.  Drain and set aside.  In a large bowl, beat eggs.  Add cottage cheese, shredded cheese, and chiles.  Stir in sausage.  Cover and refrigerate overnight.  –> I almost always skip this step.  The only time I cover and regfrigerate it over night is when I want to cook it in the morning and eat it hot out of the oven (like Christmas morning or on a weekend).

Preheat oven to 350 degrees.  In a bowl sift together flour, baking powder, and salt.  Stir in the melted butter and then stir whole flour mixture into the egg mixture.  Pour into a greased 9×13 pan.  Bake 40-50 minutes or until lightly browned.  Let casserole cool for 10-15m before serving.

If you are freezing the casserole, cut individual portions and place side by side (without touching) on a cookie sheet or tray.  Cover with tin foil and freeze.  Once frozen, bag individual portions into freezer bags.  Mark with name and date. 

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Tags: Baking, Jennifer

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