GMA Recipe: Emeril Lagasse's Cheesey Sausage Bake

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Cheesey Sausage Bake
From Chef and Author Emeril Lagasse and Felicia Willett

Cheesey Sausage Bake A great morning-after meal or tasty brunch.

Ingredients

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 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

2 cups chopped green onions (green part only)

Directions

1. Butter a large rectangular pan with butter.

2. 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.

3. In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the 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.

4. Preheat oven to 350 degrees Fahrenheit.

5. 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.Makes 8 to 10 servings.

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