Christmas Eggs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 eggs
salt and pepper to tase
⅓ cup sour cream
1 pound of italian sausage
1 large white onion, chopped
¼ pound fresh mushrooms, sliced
8 ounces Velveeta Cheese sliced (swiss cheese can be used)
8 ounces cheddar cheese, grated
8 ounces mozzarella cheese, grated
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Directions: |
Directions:Beat eggs and sour cream in the blender. Add salt and pepper to taste. Pour into a buttered 9x13 inch casserole dish. Bake at 400º for 10 minutes or until eggs are set. This can be done the night before and kept in the refrigerator overnight.
Sauté Italian sausage, onion and mushrooms and season with salt and pepper to taste. Drain any fat.
Spread meat mixture over eggs and top with layers of the grated cheese. If you use Velveeta, use the slices of cheese on the first layer and finish with the cheddar and mozzarella on the top layers.
Bake at 325 º for 30 minutes or until all the cheese melts.
Enjoy! This can be served warm, room temperature and it great as a leftover. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Christmas Eggs is our traditional Christmas morning brunch fare. It keeps everyone full until Christmas Dinner and you can make it the night before. I bake the egg base and sauté the sausage the night before Christmas. I sauté the onion and mushrooms in the am and put the casserole in oven to finish up on Christmas morning. This can be served with salsa or sriracha for more spice.
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