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This Easter holiday, try this yummy brunch bake with some fruit on the side! It’s packed full of vegetables, sour cream and cheese!

INGREDIENTS:

12  large eggs
 1/3 cup Sour Cream
1   pound of ground breakfast sausage
1   cup sliced fresh mushrooms
1   onion, chopped
2   tomatoes, chopped
1  8  ounce package KRAFT Finely Shredded Triple Cheddar Cheese

DIRECTIONS:

1. Beat eggs and sour cream with whisk until well blended. Pour into greased 13×9-inch baking dish.

2. Bake 10 minutes or until egg mixture is softly set.

3. Meanwhile, cook sausage, mushrooms, and onions in large skillet on medium heat 6 to 8 minutes or until sausage is done, stirring occasionally. Drain.

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