This comes from The Low Carb Cafe
Mexican Brunch Eggs
|Name||Mexican Brunch Eggs|
|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)
8 oz. Mozarella, grated (8)
8 oz. Cheddar, grated (8)
|Step: 1||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
|Total carbs: 42g (Divide by number of servings to find the carbs per serving)|
Time submitted: Saturday, July 17. 2004 at 16:24:36
Contributed By: Anonymous
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=153