"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spicy Mexican Brunch Eggs Recipe

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This recipe for Spicy Mexican Brunch Eggs, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Harkins
Added: Tuesday, March 17, 2009

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 325 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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