Save on Pinterest

Breakfast Supreme

Friends shared this recipe with me many years ago, when we spent the night at their home. One taste and you'll see why it has "supreme" in its name. It's that good!—Laurie Harms, Grinnell, Iowa
  • Total Time
    Prep: 20 min. + chilling Bake: 35 min. + standing
  • Makes
    12 servings

Ingredients

  • 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 shredded cheddar cheese, divided
  • 12 large eggs, lightly beaten
  • 2/3 cup heavy whipping cream

Directions

  • 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 13x9-in. baking dish. Sprinkle with 1 cup cheese. Pour eggs 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° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 344 calories, 28g fat (14g saturated fat), 288mg cholesterol, 578mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 20g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Janetwc
    May 19, 2013

    I made this recipe yesterday for a church event. It was absolutely delicious! I refrigerated it for just 4 hours instead of 8 hours. I also used ground pork, just a little instead of 1 pound of ground beef. I really liked it. Nice for church breakfasts!! Will definitely make again!

  • RBrudzynski
    Dec 15, 2011

    No comment left

  • ossamayomommma
    May 10, 2011

    Made this for mothers day brunch along with the apple pancake on this site. As a family we count carbs so this is perfect. Made as submitted with the exception of the mushrooms not everyone likes them. I also thin they release a lot of moisture which delays the firming up process. Also put in a couple of shakes of red pepper flakes :-)

  • blbonner
    May 2, 2011

    We call this Eggs Lorraine in my house. I have never made it with the ground beef, only sausage. I break the eggs over the cheese and break the yolks. Doesn't have to be refrigerated overnight either. Otherwise, the recipe is the same. This is good next day heated up. Simple and easy to put together for a crowd.

  • JessT2003
    Jan 26, 2011

    No comment left

  • TNLO
    Sep 27, 2010

    No comment left

  • t-macka
    Apr 25, 2009

    No comment left

  • cmscarle
    Jun 24, 2008

    No comment left