This was just one of those recipes. You know, the kind you happen to see on the back of the package of cheese and it catches your attention? For some reason, it sounded good on the day I found it, and I actually cooked it for a light evening meal just to see if we liked it.
My opinion is that it is hard to beat the breakfast casserole that we have posted here on United. However, this one made a great change, and I do think that even though we didn’t worry about making pretty slices for us, it does make a very pretty dish for a special brunch. We, of course, ate ours with a great salsa…isn’t that what we are supposed to do here in Texas?
1/3-1/2 Cup Sour Cream
1 Pound Sausage, I used HOT.
1 Cup Fresh, Sliced Mushrooms, or to taste
1 Bunch Green Onion, thinly sliced
2 Chopped Tomatoes, the fresher the better
8 Ounces Thinly Shredded Cheese, I used the 4 Mexican Cheese.
Preheat oven to 400 degrees.
1. Beat eggs and sour cream until well combined. Season eggs as you wish. I did not season enough on my first try at this one. My only warning on this one is that (at least for us) the sausage does not add enough seasoning to cover the eggs. They NEED their own flavor.
2. Pour into a buttered 9 x 13 and bake for about 10 minutes or until eggs set in the middle.
3. Cook sausage. Just before it is done, add the mushrooms and onions and cook until they are soft but not mushy. Just until the sausage is done will be enough.
4. Remove eggs from the oven and reduce the temp to 350.
5. Spoon chopped tomato over the eggs.
6. Spoon sausage mixture over the tomatoes.
7. Spread the cheese over the whole thing.
8. Bake about 30 minutes, but I would start checking at 20. Because I let my eggs get a little more done the first time, I did not need to cook as long.
This one sliced very easily for me even though it was hot.
Rickey Jones called it good so it must be! Of course, this can be a make ahead. Simply omit the cheese until you are ready to bake.