1/2 pound ground hot sausage (optional)
6 eggs, beaten
1/4 cup all-purpose flour
1/2 cup diced sweet onion
1/2 cup diced red bell pepper
1-10 ounce package frozen chopped spinach, thawed and well
               drained or (4 cups fresh spinach, finely chopped)
1 pound small curd cottage cheese
1 pound shredded Cheddar or Swiss cheese
1/2 cup melted butter
Salt
Pepper

If using sausage, cook, drain and crumble. Preheat oven to 350 degrees. Lightly spray a 9" x 13" inch baking dish with vegetable oil. Beat the eggs, adding flour, onions and peppers. Stir in the sausage (optional), spinach, cottage cheese, Cheddar or Swiss cheese, melted butter, salt and pepper. Pour mixture into the baking dish. Bake about 45 minutes or until the casserole is bubbly and the top is golden brown.

Serve this tasty casserole as a side dish with any meal or for breakfast. It can be made the night before and popped into the oven the next morning.

I make this with no meat but you may want to add the sausage or finely minced country ham or finly crumbled bacon for extra flavor-especially if you are a meat lover.
 
If you have a favorite egg casserole, email it to ro@wkyx.com and we'll post it on the FOOD PAGE for all to try. We'll be adding egg casseroles the next few weeks.  

This recipe is shared June 18-22, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by
SuperValu Foods on Lone Oak Road in Paducah.
Check out more recipes online at: www.supervalupaducah.com