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Sunday Brunch Bake

  • 12servings

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 large eggs

  2. 1/3 cup BREAKSTONE'S Sour Cream

  3. 1 pound pork sausage

  4. 1 cup sliced fresh mushrooms

  5. 1 onion, chopped

  6. 2 tomatoes, chopped

  7. 1 package (8 ounces) KRAFT Finely Shredded Triple Cheddar

Instructions Jump to Ingredients ↑

  1. BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 minutes or until sausage is done, stirring occasionally. Drain. REDUCE oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese. BAKE 30 minutes or until center is set. Nutrition Facts: Calories 240,Total Fat (g)18, Saturated Fat (g)8, Cholesterol (mg)250, Sodium (mg)340, Carbohydrate (g)3, Total Sugar (g)2, Fiber (g)1, Protein (g)15, Calcium (DV%)15, Iron (DV%)8

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