As if sausage and mushrooms didn't make this egg bake tasty enough, we've added four kinds of cheese. And yeah—it's as good as it sounds!
What You Need
Original recipe yields 12 servings
12 egg s
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 lb. pork sausage, cooked, drained
1 pkg. (4 oz.) fresh mushroom s, finely chopped
4 green onion s, chopped
1 red pepper, finely chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 400°F.
Whisk eggs and sour cream in large bowl until blended. Stir in sausage and vegetables.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 10 min. Reduce oven temperature to 325°F. Top with cheeses. Bake 30 min. or until egg mixture is set.
Serve this entrée with a fresh fruit salad.
Prepare as directed, substituting lean ground beef for the sausage.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* 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.