Glenda’s Breakfast Casserole

In honor of LanaBob! visiting this week, here is her mom’s breakfast casserole which sits somewhere between eating cheesecake and an omelet for breakfast. I love breakfast dishes like this and I’ve made tons of them but this one with 14 lbs. of cheese in it is my all time favorite. The best part is it reheats well in the microwave.

8 oz. softened cream cheese
1 dozen eggs
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
12 oz. cottage cheese
small can mushrooms
1 lb. cooked sausage

Blend eggs and cream cheese in mixer. (I’ve found the best way to do this is to have cream cheese at room temperature or a bit warm and then beat it for several minutes with the mixer and then add the eggs one at a time.) Mix in the rest of cheeses and mushrooms. Spray a 13×9 baking dish with cooking spray and then spread the cooked sausage on the bottom. Pour egg and cheese mixture over the top. Bake 350° for 1 hour or until done. This can be made the day before, refrigerated and then cooked the next morning, in fact, that’s what I recommend.

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