Spicy Egg Bake

(must be prepared 1 day in advance)

Oven: 350o

6 eggs                                                                                                                  

1/8 teaspoon salt

1 cup skim milk                                                                                                 

2 (6 ounce) jars sliced mushrooms, drained

1 (8 ounce) carton small curd cottage cheese     

10 ounces Monterey Jack Cheese, grated

6 ounces sharp cheddar cheese, grated

1 teaspoon baking powder

1 lb hot Italian turkey sausage, cooked and drained

½ cup whole wheat pastry flour               

1 bunch green onions, chopped

1 (3 ounce) package cream cheese


In a large bowl, beat eggs well with wire wisk.  Add flour, baking powder, and milk.  Cut cream cheese into small cubes.  Add cream cheese and cottage cheese to egg mixture.  Add the grated Monterey Jack and Cheddar cheeses, along with the cooked sausage, salt, chopped green onions, and mushrooms.  Pour into a casserole (spray with some cooking spray) and sprinkle with paprika.  Cover and refrigerate overnight.  The next day, bring to room temperature and bake at 350o for 45 minutes.


*** You know the egg bakes are done when they do not jiggle in the middle when the pan is moved around.