Fiesta Egg Breakfast Casserole
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- 1 lb
- bulk sausage (i prefer medium spicy)
- 1 can(s)
- diced tomatoes and green chilies - drained (10 ounce size)
- 1/2 c
- chunky style salsa (medium or hot)
- 2 1/2 c
- shredded velveeta cheese
- 10 large
- eggs, slightly beaten
- 1/2 c
- sour cream
- 2/3 c
- half and half
- 1 1/2 tsp
- 1 pinch
- coarse black pepper (optional)
1Preheat oven to 325 degrees and grease 7x11 baking dish.
2Crumble and brown sausage in skillet and drain well. (I blot crumbles with paper towels to remove as much grease as possible.)
3Pour tomatoes and green chilies, salsa and cheese in skillet and cook on medium to medium-low heat, stirring constantly just until cheese melts. Remove from heat.
4Beat eggs in a bowl with 1 1/2 tsp salt, sour cream and half and half. Fold in crumbled sausage and tomato-cheese mixture.
5Transfer all into prepared dish and bake uncovered for about 25 minutes or until the center is set.
6Garnish with dollops of sour cream and salsa.
7A nice variation is to add onions, green peppers and mushrooms. There are so many variations to this recipe!