Tuscan Baked Scramble
Pre Heat Convection Oven to 350 degrees.
1 Pyrex 9×12 baking dish (coated with non-stick cooking srpay)
9 XL Eggs room temp.
1 Cup Bisquick
½ Cup Butter Melted (1 stick)
1 Cup 2% Milk
2 Cups Lowfat Cottage Cheese Small Curd
2 ½ cups mozzerella cheese part skim (low moisture)
2 ½ Cups Cooked Diced Sausage
1 ½ Cups Julliane Cut Sun Dried Tomatoes (in olive oil) Drained Well
salt & pepper
Spray baking dish well with a non stick cooking spray. Spread diced sausage evenly on bottom of dish, on top of the sausage, scatter the sun dried tomatoes evenly.
In a large bowl, add the bisquick and season with a dash of salt and pepper to taste. Add melted butter and stir until bisquick is creamy like a rue. Add 1 egg at a time, stirring in to combine. When eggs are all combined, add cottage cheese and milk. After well combined and scraping sides and bottom well, pour into baking dish on top of sausage and sun dried tomatoes, being careful to not pour too quickly to disturb sausage. Use rubber scraper to get all of the batter out of bowl. Add shredded mozzerella on top and spread evenly over top. Gently, put in to preheated convection oven and bake for approximately 35 minutes. You know when it is done when you gently shake dish and there is little movement. As it cools it continues to cook. Approximately 10 servings. Portion with a sharp knife after 15 minutes of cooling. Use squared spatula to remove portions from dish.