This Easter holiday, try this yummy brunch bake with some fruit on the side! It’s packed full of vegetables, sour cream and cheese!
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
1. Beat eggs and sour cream with whisk until well blended. Pour into greased 13×9-inch baking dish.
Easter Sunday Brunch Bake [RECIPE]
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