Breakfast Supreme Recipe
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 small onion, chopped
- 3/4 cup sliced fresh mushrooms
- 1/2 cup chopped green pepper
- 1 to 1-1/2 teaspoons salt
- 1/4 to 1/2 teaspoon pepper
- 2 tablespoons butter, melted
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 12 eggs, lightly beaten
- 2/3 cup heavy whipping cream
- 1. 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.
- 2. Pour butter into an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheese. Pour eggs over cheese. Top with sausage mixture.
- 3. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
- 4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
1 serving (1 piece) equals 344 calories, 28 g fat (14 g saturated fat), 288 mg cholesterol, 578 mg sodium, 3 g carbohydrate, trace fiber, 20 g protein.
Enjoy this recipe with a sparkling wine.