VELVEETA-Salsa Brunch Bake

A tried-and-true brunch bake gets a flavorful kick with thick and chunky salsa.

Preparation time

  • Prep Time 20min.
  • Total Time 1hr. 0min.
  • Servings 12 servings


  • 1 pkg. (16 oz.) breakfast pork sausage
  • 1 onion, chopped
  • 1 each red and green pepper, chopped
  • 1/2 cup TACO BELL® Thick Chunky Salsa
  • 3/4 lb. (12 oz.) VELVEETA®, cut into 1/4-inch cubes, divided
  • 1 doz. eggs
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream


  1. Heat oven to 350°F.
  2. Cook sausage, onions and peppers in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain, return to skillet. Stir in salsa and half the VELVEETA, spread onto bottom of 13×9-inch baking dish sprayed with cooking spray.
  3. Whisk eggs and sour cream until well blended, pour over sausage mixture. Top with remaining VEVLEETA.
  4. Bake 40 min. or until center is set.