A few years ago I fled the Texas summer heat, finding myself at good friend’s lake house. The weather in Northern Wisconsin felt like autumn to me, complete with chilly mornings spent around the wood stove.
The part of the trip that sticks with me the most, however, was this breakfast casserole. It very quickly became my favorite souvenir, and years later I still make it more than once a month. It stores well when refrigerated, making an excellent week-long breakfast.
- two 16 0z. rolls of breakfast sausage (preferably lean)
- 12 eggs
- 32 oz. of small-curd cottage cheese (regular fat)
- two 4 oz. cans of diced green chili peppers
- 4 cups of grated Jack cheese
- 1 heaping teaspoon baking powder
- 1/4 cup melted butter
Preheat oven to 400°F.
Fry and brown the sausage, breaking it up into crumbles from the start. Drain any leftover oil, then spread evenly on the bottom of a 13×9″ baking dish.
In a large mixing bowl, combine Jack cheese, cottage cheese, and green chilis. Sprinkle baking powder evenly over bowl, then mix throughly. Add butter and eggs, mixing again, and then pour the cheese and egg mixture evenly into the sausage-lined pan.
Bake the casserole at 400°F for fifteen minutes, then lower to 350°F and continue for another thirty minutes.
Let rest for five minutes, then serve. Season to taste with salt and black pepper. Optionally, top with sliced avocado.
Makes 12-14 servings, depending on your appetite. Stores very well; simply reheat in a microwave.
Tip: To stretch the recipe, reduce calories, and increase protein, just add more eggs. I have used as many as fifteen with no noticeable difference in texture or quality.
Tip: Recipe can be halved. Just use a 6×10″ pan instead.