Sunday Brunch Bake

This cheesy brunch bake with onions, mushrooms, tomatoes and sausage smells so good as it bakes, they’ll be at the table before the first cup of coffee.

Preparation time

  • Prep Time 25min.
  • Total Time 55min.
  • Servings 12 servings


  • 1 doz. eggs
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 pkg. (16 oz.) breakfast pork sausage
  • 1 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese


  1. Heat oven to 400°F.
  2. Whisk eggs and sour cream until blended, pour into 13×9-inch baking dish sprayed with cooking spray.
  3. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally, drain.
  4. Reduce oven temperature to 325°F. Spoon tomatoes over egg layer, cover with sausage mixture and cheese.
  5. Bake 30 min. or until knife inserted in center comes out clean.