Egg Souffle Breakfast

Directions

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