Mexican Brunch Eggs

[Kitchen Witch]

Mexican Brunch Eggs

Serves/Yields: 8-12

Difficulty: Easy
Ingredients
1 pound bulk sausage, regualar or spicy
1/4 pound muchrooms, chopped (1)
1/2 cup onion, chopped (3)
8 eggs (5)
3 TBL sour cream or cream cheese (3)
6 TBL salsa (6)
8 oz. Velveeta, diced (
8 oz. Mozarella, grated (
8 oz. Cheddar, grated (

Directions
Preheat oven to 400*.

Brown sausage with mushrooms and onion, draining often until done and sort of 'crispy.' Set aside.

Whip eggs with sour cream for one minute. Pour into greased 9 X 13 dish, and bake for 4-7 minutes until eggs are softly set. Remove and reduce heat to 350*.

Spoon the salsa over the eggs evenly. Top with the sausage mixture. Add the Velveeta, then the Mozarella, then the cheddar.

Bake 10-15 minutes more until cheese is melted. Remove and let stand for 5 minutes before serving

Nutrition Information
Total carbs: 42g (Divide by number of servings to find the carbs per serving)