Breakfast Supreme
You can add vegetables to this and take the ones out you don't like. I like adding sun-dried tomatoes and spinach.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
breakfast
brunch
bake
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 pound ground beef
- 1/4 teaspoon pepper
- 1 small onion chopped
- 12 eggs
- 1 pound bulk pork sausage
- 2 tablespoons butter or margarine melted
- 1/2 cup chopped green pepper
- 2 cups shredded cheddar cheese divided
- 3/4 cup sliced fresh mushrooms
- 2/3 cup whipping cream
- Carbohydrate 7.55042145489872 g
- Cholesterol 90.5696306705271 mg
- Fat 27.2537862327438 g
- Fiber 0.312661667597362 g
- Protein 22.6462139509362 g
- Saturated Fat 12.8456702830349 g
- Serving Size 1 1 Serving (246g)
- Sodium 546.269479968767 mg
- Sugar 7.23775978730136 g
- Trans Fat 2.3468796490136 g
- Calories 368 calories
In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside. Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.
