Mushroom & Onion Egg Bake the Editors of Publications International, Ltd.
Mushroom & Onion Egg Bake with Country Breakfast Sausage
Makes about 6 servings
|1||tablespoon vegetable oil|
|4||ounces sliced mushrooms|
|4||green onions, chopped|
|1||cup low-fat (1%) cottage cheese|
|1||cup sour cream|
|2||tablespoons all-purpose flour|
|1/8||teaspoon black pepper|
|Dash hot pepper sauce|
- Preheat oven to 350°F. Grease shallow 1-quart baking dish.
- Heat oil in medium skillet over medium heat. Add mushrooms and onions; cook until tender. Set aside.
- In blender or food processor, blend cottage cheese until almost smooth. Add eggs, sour cream, flour, salt, black pepper and hot pepper sauce; blend until combined. Stir in mushrooms and onions. Pour into prepared baking dish. Bake about 40 minutes or until knife inserted near center comes out clean.
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