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
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
Reviews
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!
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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 :-)
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.
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