Grand Oaks Manor Egg Casserole
Ingredients:
- 1 pound cheddar jack cheese
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 14 eggs
- 1/2 cup melted butter
- 1/2 cup flour
- 1 pint cottage cheese
- broccoli (optional)
- vegetarian bacon bits
- other vegetables (optional)
Preheat oven to 350 degrees. Beat eggs until they are light and fluffy.
Add the remaining ingredients and stir gently until well blended.
Pour eggs into a 9 x 13 inch baking dish. Bake for 30 minutes. For
a veggie treat, add broccoli, vegetarian bacon bits (Bacos) or other
vegetables.
Beechwood Breakfast Strata
- 8 ounces pork sausage, crumbled
- 1 pound mushrooms, cleaned, stemmed and thinly sliced
- Freshly ground black pepper, to taste
- Seasoned toast points or rounds (about 8 ounces to cover baking
dish)
- 1 1/2 cups 2 percent milk
- 1/2 pound ricotta cheese, park skim, at room temperature
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 9 large eggs, lightly beaten
- 1 1/2 pounds Monterey Jack cheese, grated
- 1/4 pound sharp Cheddar cheese, grated
- 1 cup broccoli, broken into small florets and steamed lightly
- 2 cups chopped green onions (green part only)
In a skillet over medium heat, brown the sausage for 4 to 6 minutes.
Add mushrooms and sauté until wilted, about 3 to 4 minutes.
Season with black pepper, if needed. Remove from heat and cool slightly.
Spray a 15X10-inch baking pan with nonstick cooking spray. Line
pan with seasoned toast points or rounds. In a large mixing bowl,
thoroughly combine milk and ricotta cheese. Whisk in flour, baking
powder and salt. Add eggs, a little at a time, and whisk until
fully incorporated. Stir in the sausage/mushroom mixture, grated
cheeses, broccoli and green onions. Pour into the prepared pan
and cover tightly with plastic wrap; refrigerate overnight or
for at least 12 hours. Preheat oven to 350 degrees. Remove mixture
from refrigerator, uncover and bake for about 60 minutes or until
golden brown and the center only slightly jiggles and the rest
of the mixture is set. Cool for 5 to 10 minutes before serving.
Makes 8 servings.
Remarks
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By-Mexine
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By- Martina John
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