Egg Souffle Breakfast

• 1/4 c. butter or margarine
• 8 to 12 eggs
• 1 c. cottage cheese
• 3/4 c. milk
• 1/2 c. onions, chopped
• 1/2 c. green pepper, chopped
• 1/2 c. mushrooms, sliced
• 1 (5 oz.) pkg. shredded Cheddar cheese
• 1 pkg. sausage, cut up

1. Saute onion, green pepper and mushrooms in a small amount of butter.
2. Cool.
3. Melt butter in baking dish.
4. In blender, mix eggs, cottage cheese and milk.
5. Pour into baking dish.
6. Top with sauteed vegetables and sausage.
7. Bake for 15 minutes at 350u0b0.
8. Sprinkle with Cheddar cheese and bake for another 15 minutes.
9. If still runny in center, bake for an additional 10 minutes.
10. Makes 6 to 8 servings.
11. Use a 12 x 8-inch pan for 8 large eggs, and a 13 x 9-inch pan for 12 large eggs.

butter, eggs, cottage cheese, milk, onions, green pepper, mushrooms, cheddar cheese, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204098 (may not work)