Mexican Brunch Eggs
Status Approved
NameMexican 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: 1Preheat 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)

Time submitted: Saturday, July 17. 2004 at 16:24:36
Contributed By: Anonymous
This comes from  The Low Carb Cafe
The URL for it is:
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