 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Prepare the night before and bake in the morning when you have guests. Especially helpful when the holiday season is upon us. I like it as a supper dish also. Ingredients:
8 ounces pork sausage, crumbled |
1 pound mushrooms, cleaned, stemmed and thinly sliced |
freshly ground black pepper, to taste |
seasoned toast points or rounds (about 8 ounces to cover baking dish) |
1 1/2 cups whole milk |
1/2 pound ricotta cheese,room temperature |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
9 large eggs, lightly beaten |
1 1/2 pounds monterey jack cheese, grated |
1/4 pound sharp cheddar cheese, grated |
1 cup broccoli florets steamed lightly |
2 cups chopped chives |
Directions:
1. In a skillet over medium heat, brown sausage for 4 to 6 minutes. Add mushrooms and sauté until wilted, about 3 to 4 minutes. Season with freshly ground black pepper.
2. Remove from heat and cool slightly.
3. Spray a 15X10-inch baking pan with cooking spray.
4. Line pan with seasoned toast points or rounds.
5. Thoroughly combine milk and ricotta cheese.
6. Whisk in flour, baking powder and salt.
7. Add eggs, a little at a time, and whisk until fully combined.
8. Stir in the sausage and mushrooms, grated cheese, broccoli florets and green onions.
9. Pour into the baking dish and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.
10. Preheat oven to 350 degrees.
11. Remove mixture from refrigerator, uncover and bake for about 60 minutes or until golden brown and the center only slightly jiggles and the rest of the mixture is set.
12. Cool for 10 minutes before serving.
|
|