Ingredients:
1) In a food processor, blend 18 eggs and 9 Tbsp sour cream.
2) Pour into greased 9 x 13 casserole, and bake 15 minutes at 350, until firm.
3) While it's baking, brown 1 lb. of bulk sausage with 1 medium onion and 1 large can of mushrooms. Drain well.
4) Spread baked egg base with 1 jar medium hot picante sauce (we like to add extra lime juice, chopped cilantro, and tequila to ours!) Top with sausage mixture.
5) Cover casserole liberally with shredded monterey jack and cheddar cheeses.
6) Bake until cheese is melted and bubbly--about 20 minutes.
7) Garnish with cilantro and serve with tortillas and beer biscuits.
Instructions:
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