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.