Sausage & Cheese Brunch Casserole

I normally don't pay a lot of attention to recipes on the back of packages of food, however, my Number One Fan called my attention to this one on the back of a package of Kraft shredded three-cheddar cheese. I have to admit, it was devilishly simple and the results were sublime.  I modified the cooking times and temperatures to accommodate my oven, and am adding the notion that the tomatoes will be better if sauteed before adding to the dish.

Ingredients

12 large eggs
1 lb sausage
1/3 cup sour cream
8 oz shredded cheddar cheese (like, Kraft Three Cheddars)
2 medium tomatoes, diced
1 medium yellow onion, diced
1 4.5-oz can sliced mushrooms (like, Green Giant)
1 tbsp butter
non-stick cooking spray (like, Pam)

The Recipe

Pre-heat oven to 425 degrees.

Crack the eggs in a large mixing bowl and whisk in the sour cream. Blend well.

Crumble and saute the sausage, then add the onions and mushrooms. Saute the tomatoes separately in the butter.

Grease a 9"x13" baking dish with the non-stick cooing spray and pour in the egg and sour cream mixture. Put in the oven for 10-15 minutes until the eggs set.  You can tell this by jiggling the baking dish slightly.  If the mixture moves, the eggs are not set.  You might notice that the egg mixture will curl upwards at the corner of the pan, and this is normal.

When the eggs have set, remove the baking dish from the oven and turn the temperature down to 350 degrees.

Add a layer of tomatoes on top of the eggs, then add the sausage-onion-mushroom mixture, then the cheese.

Pop back in the oven for 30-35 minutes until the cheese is brown and bubbly.

Allow to sit for a few minutes before dishing up.