VELVEETA-Salsa Brunch Bake

• 1 pkg. (16 oz.) breakfast pork sausage
• 1 onion, chopped
• 1 each red and green pepper, chopped
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 3/4 lb. (12 oz.) VELVEETA, cut into 1/4-inch cubes, divided
• 1 doz. eggs
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 350F.
2. Cook sausage, onions and peppers in large skillet on medium heat 6 to 8 min.
3. or until sausage is done, stirring occasionally.
4. Drain; return to skillet.
5. Stir in salsa and half the VELVEETA; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Whisk eggs and sour cream until well blended; pour over sausage mixture.
7. Top with remaining VEVLEETA.
8. Bake 40 min.
9. or until center is set.

pork sausage, onion, red, taco, eggs, s

Taken from www.kraftrecipes.com/recipes/velveeta-salsa-brunch-bake-123028.aspx (may not work)