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Cowboy Breakfast Casserole


  • 1 lb. breakfast sausage
  • 1/3 lb. chopped fresh mushrooms
  • 1 medium onion, chopped
  • 10 eggs
  • 4 Tablespoons sour cream
  • 8 Tablespoons salsa
  • 2 cups grated cheddar cheese
  • 2 cups Monterey Jack cheese
  • 2 cups shredded Mexican Velveeta cheese


Saute sausage, mushrooms and onions in a large skillet until done. Drain and set aside.

Combine eggs and sour cream and season with salt and pepper.

Whip egg mixture one minute in blender and pour into 9×13 inch baking dish.

Bake in a pre­heated 400″ oven until softly set (6 to 8 minutes).

Spoon salsa evenly over top of eggs. Spread sausage mixture over top.

Sprinkle with combined cheeses and re­frigerate until 30 minutes before serving time.

Then bake in a 325, oven for 30 minutes.

10 servings.

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