Today's recipes come from my aunt, who currently lives in New Mexico. She served this to us at a family gathering and it was a breakfast/brunch hit! If you like Mexican food and enjoy a great brunch, this recipe will serve you well. Besides the great taste, another great aspect of this recipe is the fact that you can make it the night before and bake it the next day before serving. Also, you can control the spice - if you like really spicy food, use a hotter salsa. A little more a "mild" person - use a milder salsa - you choose how spicy you want your eggs!
Spicy Mexican Brunch Eggs
1 lb. sausage, crumbled
1/4 lb. fresh mushrooms sliced
1 medium red onion finely diced
Salt and pepper to taste
3 Tablespoons Sour Cream
6 Tablespoons Salsa (you choose - hot or mild) (I also use more than 6 Tablespoons - use what you enjoy)
8 oz. diced velveeta
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese
Preheat oven to 400 degrees. Cook sausage, mushrooms and onion. Drain and season with salt and pepper. Combine eggs and sour cream in blender 1 minute. Pour into a greased 9 x 13 pan. Bake for 4 - 7 minutes (until eggs are soft set). Spoon salsa over the eggs. Top with sausage mixture. Top with velveeta, mozzarella and cheddar cheese. Bake at 325 degrees for 30 minutes.
If you are making this ahead, do all steps through topping with cheese. The next day all you have to do is heat the oven and bake.