Italian Sausage, Mushroom and Cheese Brunch Casserole
Flint Roman Chaney arrived a little early on January 18, 2020. He was scheduled to arrive on January 20. That would have been a cool birth date to have. Such a clever set of numbers but, alas, he had other things in mind. He wanted to start partying early.
Speaking of parties, we had one in honor of his parents Jen (our Operations Manager), and her husband Flint (the handsome professional photographer). It was a baby shower with a gift emphasis of diapers. Now, there’s a theme. Can’t get enough.
It was an afternoon couple’s shower on a Sunday. Brunch. We held it in the complex party room.
I thought I’d share the menu and mention why I made each item...
Read the full column at PlanZDiet.com
Italian Sausage, Mushroom and Cheese Brunch Casserole
Servings: Serves 12 as part of a brunch menu. Serves 6 very hungry people with no other items on the side.
Ingredients:
1 1/2 lb of loose Italian sausage. Hot or Mild. Your choice
2 Tbl of olive oil, divided
1 cup of diced onion
1 lb of sliced mushrooms or whole mushrooms cut into quarters. Make sure they are clean.
2 cup of grated mozzarella cheese or Italian cheese blend
1/4 cup of sliced green onion. White and light green parts only
1 cup of cottage cheese, rinsed and drained
10 eggs
1 tsp of Italian seasoning blend
1/2 cup of grated Parmesan cheese, divided
Instructions:
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