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Sunday Brunch Bake

Sunday Brunch Bake

  • Prep

    15 m
  • Ready In

    55 m
Kraft Natural Shredded Cheese

Kraft Natural Shredded Cheese

Feed a crowd with this delicious layered egg casserole with mushrooms, sausage, tomatoes, and cheese.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 400 degrees F.
  2. Beat eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.
  3. Reduce oven temperature to 325 degrees F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
  4. Bake 30 min. or until center is set.
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Reviews

Col
8

Col

7/15/2012

My husband loved this and wants it on has favourites list. It was a great easy meal. I substituted yoghurt for sour cream and turned out fine.

jgbailey89
7

jgbailey89

2/27/2013

Halfed the recipe and it still worked great in a pie dish (did have to bake it a little longer). I also made a few adjustments. Used greek yogurt in place of sour cream. Used avocado instead of mushroom. Cut down the cheese on top and used gouda instead. Mixed in a handful of fresh spinach. Loved it and plan to do it again soon for a pot luck.

Genfur
3

Genfur

1/20/2013

This is pretty good. I have several egg bakes tht I regularly make and I use this one when I don't want to make it ahead of time.

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