Cheesy Sausage Bake
|1 teaspoon butter |
8 ounces pork sausage, crumbled
1 pound mushrooms, cleaned, stemmed and thinly sliced
freshly ground black pepper
3 ounces cream cheese (room temperature)
1/2 pound ricotta cheese (room temperature)
1/2 cup gluten flour
1 Tablespoon baking powder
1/2 teaspoon salt
9 large eggs, beaten
1/2 pound Monterey Jack cheese, grated
1/4 pound Sharp Cheddar cheese, grated
1 cup chopped green onions (green part only)
- Butter a large rectangular pan with butter.
In a skillet over medium heat, brown the sausage for 4 to 6 minutes. Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly.
In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the gluten flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.
Preheat oven to 350°.
Remove mixture from refrigerator and bake for about 45 minutes or until golden brown and the center slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.
3 grams per serving