A tried-and-true brunch bake gets a flavorful kick from the thick and chunky salsa.
What You Need
Original recipe yields 12 servings
1 pkg. (16 oz.) breakfast pork sausage
1 onion, chopped
1 each green and red pepper, chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 350°F.
Crumble sausage into large skillet. Add vegetables; cook on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain; return sausage mixture to skillet.
Add salsa and half the VELVEETA to sausage mixture; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs and sour cream until blended; pour over sausage mixture. Top with remaining VELVEETA.
Bake 40 min. or until center is set.
Serve with a fresh fruit salad.
The sausage mixture can be cooked ahead of time. Cool, then refrigerate up to 24 hours. Reheat before using to assemble and bake casserole as directed.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.8286g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.