Eggs Lorraine

Name: Eggs Lorraine
Ingredients: 18 eggs; 2 lb. bulk sausage; 2 c. shredded Cheddar cheese; 1/3 c. chopped green or red bell pepper; 1 small can mushroom pieces, drained; 1/3 c. chopped onion; 1 small container unwhipped heavy whipping cream

7 ingredients

2 steps

Ingredients

18 eggs
2 lb. bulk sausage
2 c. shredded Cheddar cheese
1/3 c. chopped green or red bell pepper
1 small can mushroom pieces, drained
1/3 c. chopped onion
1 small container unwhipped heavy whipping cream

Directions

1

Preheat oven to 350°.
2

Butter bottom and sides of a 9 x 13 x 2-inch baking pan. Brown sausage and drain well. Layer 1 cup of cheese in bottom of pan; top with eggs. Break yolks with fork; sprinkle with bell peppers, mushrooms and onions. Season with salt and pepper to taste. Add sausage and pour cream over all. DO NOT MIX. Sprinkle with remaining cheese. Bake for 1 hour or until set. Can be made the night before and refrigerated. Assemble without the cream. Pour cream over pan just before baking. Bake for 1 hour and 15 minutes or until set.