Made this yesterday and it was AWESEOME

[RCT]

We had it for Brunch and reheated it later for an early supper :)

http://www.kraftfoods.com/assets/recipe_images/Easy_Cheesy_Brunch_Bake.jpg

Easy Cheesy Brunch Bake


Prep Time:20 min
Total Time:50 min

Makes:
12 servings
12 large eggs
1/3 cup Sour Cream
1 lb. pork sausage
1/4 lb. (4 oz.) sliced fresh mushrooms
1 medium onion, chopped
2 medium tomatoes, chopped (about 1 cup)
2 cups Shredded Cheddar Cheese
2 cups Shredded Monterey Jack Cheese or Shredded Mozzarella Cheese

PREHEAT oven to 400°F. Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally. Drain.

REDUCE oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with the sausage mixture. Sprinkle with cheeses.

BAKE an additional 30 minutes or until egg mixture is set in center

[vea29]

sounds good...:)

we made this at the party yesterday and it was unbelievable

Pampered Chef Chicken & Broccoli Braid Recipe

Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds

Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.

Yield: 10 servings Approximately 410 calories and 27 grams of fat per serving

we made it a ring instead of the braid....left off the almonds too.

[Diane]

I think I gained back all the weight I lost just reading these recipes. :licklips: They sound wonderful. Thanks for sharing! :)