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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Mexican Brunch Eggs Recipe

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This recipe for Spicy Mexican Brunch Eggs is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bulk sausage, crumbled
1/4 lb. fresh mushrooms, chopped
1 medium onion, diced
salt to taste
freshly ground pepper to taste
8 eggs
3 T. sour cream
6 T. hot or mild Mexican tomato salsa
8 oz. Velveeta cheese, diced
8 oz. mozzarella cheese, grated
8 oz. cheddar cheese, grated
Directions:
Directions:
In large skillet, over medium-high heat, combine sausage, mushrooms and onion. Saute until sausage is cooked completely. Drain well; season to taste with salt and pepper. Combine eggs and sour cream in blender or food processor; whip 1 minute, pour into greased 9 X 13" baking dish. Bake until eggs are softly set, 4 to 7 minutes. Spoon salsa evenly over top of eggs; add sausage mixture. Top first with Velveeta, then mozzarella and cheddar.
To serve immediately, turn oven to broil; broil until cheeses melt. To serve next day, cover with foil and refrigerate overnight. Bake, uncovered, at 325º about 30 minutes until cheeses melt. Cut and serve with flat spatula.
Number Of Servings:
Number Of Servings:
8 - 12 Servings

 

 

 

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