1 lb. ground breakfast sausage
1 onion, finely diced
8 large eggs, lightly beaten
1 lb. velveeta
1 cup shredded sharp cheddar
1 tsp. minced garlic
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. ground sage
Crumble sausage in saucepan, sprinkle lightly with meat
tenderizer (optional; helps meat crumble more finely),
add onion and brown onmedium heat stirring as needed.
Drain excess liquid and set aside.
Preheat oven to 350 degrees F. Cube velveeta into squares
into a large, microwave-safe mixing bowl. Add milk and
microwave, stirring frequently, until just melted. Add
sausage, spices, and stir well. Slowly add eggs, stirring
until well blended. Pour into 13 X 9 X 2 inch baking pan
sprayed with butter-flavored Pam. Bake uncovered for
30 minutes or until firm and light golden brown. Cool five
minutes, slice and serve. Great with toasted English muffins.
(Great for company)
