Sausage & Green Chili Egg Puff

• Meat

  • 1/2 lb Sausage, ground

• Produce

  • 1 Basil, fresh
  • 1 clove Garlic
  • 1/2 tsp Herbs de provence
  • 1/2 Yellow onion, sweet

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/8 tsp Pepper
  • 1/2 tsp Sea salt
  • 1/2 cup Whole wheat flour, white

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Butter
  • 1 (16 ounce carton Curd cottage cheese, small
  • 1 lb Monterey jack cheese

Found on kristineinbetween.com

Description

Ingredients

• 12 eggs
• ½ cup melted butter
• 1 (16 ounce) carton small curd cottage cheese
• ½ cup white whole wheat flour
• 1 tsp baking powder
• ½ tsp sea salt
• ⅛ tsp pepper
• 1 pound shredded monterey jack cheese
• 1 TBS olive oil
• ½ pound ground sausage
• ½ sweet yellow onion (diced)
• 1 clove garlic (finely chopped)
• ½ tsp Herbs De Provence (may substitute Italian seasoning)
• Fresh basil (optional)

Directions

• Preheat oven to 350 degrees.
• In a frying pan over medium-high heat, sauté onion in olive oil for 2-3 minutes.
• Add sausage and garlic and cook thoroughly until crumbly, drain and set aside.
• In a large bowl beat eggs until light and lemon-colored.
• Add flour, baking powder, salt, pepper, cottage cheese, melted butter, and monterey jack cheese and blend until smooth.
• Fold in cooked sausage and onions.
• Pour mixture into a well greased 2-1/2 quart casserole dish.
• Bake for one hour (will puff up) or until a toothpick inserted in the middle comes out clean.