Sausage and Cheesy Eggs Breakfast Casserole

Recipe compliments of Gail Kunkle


1-pound ground breakfast sausage 
1/2-pound mushrooms—sliced 
1 medium onion—chopped 
12 eggs 
6 Tablespoons sour cream 
8 ounces cheddar cheese—shredded 
8 ounces jack, pepper jack or mozzarella—shredded 
8 ounces Velveeta—sliced 
Salt and pepper to taste 
1/2 cup salsa—optional


Sauté sausage. Drain. 

Sauté onion and pepper in a little bit of the sausage drippings (cook it long enough to get all the liquid out). Season with salt and pepper (go easy—the cheese is really salty). 

Drain both sausage and vegetables well on paper towels. (I put the sausage in a colander and run really hot water over it to get all the grease off and I just drain the vegetables - I don’t use paper towels). 

Combine eggs and sour cream in a blender/food processor/mixer. Blend well. Pour into a buttered 9 x 13 baking dish. 

Bake at 400 until set in the middle (it will be light golden brown). About 25-30 minutes. 

Spoon salsa over the top of eggs. (I don’t do this—I just serve salsa on the side). 

Spoon sausage and vegetables over top. Layer cheeses, beginning with Velveeta. 

Casserole may be refrigerated or frozen at this point and baked later. 

Bake uncovered at 300 for 45 minutes. (It takes longer if it is going into the oven from the freezer/refrigerator - sometimes I bake it at 350). 

Let set 5-10 minutes before serving.