This tasty dish is a breeze to make, has great flavor and offers a nice change to the usual bland breakfast dishes.  You can markedly reduce the fat without altering the delicious taste by substituting egg substitute, non-fat sour cream, low or non-fat cheddar cheese, and non-fat cottage cheese.  This is our award winning recipe”!  This recipe placed as a finalist in the Jones Dairy Farm Recipe contest in 1997!

Serves 6 in 16 oz ramekins

Ingredients

1 # Jones Dairy Farm All Natural Sausage
1 6 oz can tomatoes and chiles with juices
8 large eggs ( 2 C egg substitute)
¾ C flour
2 t baking powder
½ t salt
1 t chopped garlic
2 C thawed frozen corn
12 oz sour cream (regular, low fat, or non fat)
3 C cheddar / Monterey jack cheese (regular, low fat, or  non fat)
12 oz of cottage cheese

Directions

In skillet, cook sausage until browned.  Drain off excess oil.  Stir in tomatoes and  chiles.  Set aside.
Beat eggs.  To the eggs, add flour, baking powder, salt, garlic, corn, sour cream, and cottage cheese, mixing well.  To this mixture, add cheese.  Stir in sausage mixture.
Pour into greased ramekins and bake 45-60 minutes, until puffed and golden.

*Note:  You may also pour mixture into a 9 x 13 pan, which should be baked for 60 – 75 minutes.  Small,
6 oz ramekins should be baked for 35-45 minutes.