Ingredients
1 pound bulk pork sausage1 medium onion, chopped1/2 pound sliced fresh mushrooms1/4 teaspoon salt1/4 teaspoon pepper6 large eggs3 tablespoons milk or heavy whipping cream1 can (10 ounces) diced tomatoes with green chilies, drained1/2 cup each shredded cheddar, part-skim mozzarella and Monterey Jack cheeses
Preparation
In a large skillet, cook the sausage, onion, mushrooms, salt and pepper over medium heat until meat is no longer pink; drain and set aside.
In a blender, process eggs and milk for 1 minute or until smooth. Pour into a greased shallow 1-1/2-qt. baking dish; bake at 400° for 5 minutes. Cover with tomatoes and the sausage mixture. Sprinkle with cheeses.
Reduce heat to 350°; bake 20 minutes longer or until heated through.
