South Of The Border Breakfast Casserole Recipe

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South of the Border Breakfast Casserole

Lynnda Cloutier


This one is from Big Taste of Little Rock, a dandy little cookbook from Arkansas. Needs to be prepared ahead, which is great. It frees you up for other things.

pinch tips: Perfect Bacon Every Time




1 1/2 lbs. hot sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
4 garlic cloves, minced
2 cans chopped green chiles, 4 oz. each
1 tbsp. chili powder
1 1/2 t. cumin
8 corn tortillas cut into quarters
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
1/2 cup chopped green onion tops
1/2 cup chopped cilantro
1 large tomato, sliced
10 eggs
2 1/2 cups half and half
1/2 t. hot sauce
1/2 t. salt
1/2 t. pepper

Directions Step-By-Step

Brown sausage in skillet, stirring until crumbly. Add onion, red bell pepper and garlic. Sauté until vegetables are tender. Stir in green chiles, chili powder and cumin and sauté for 1 minute
Layer sausage mixture, tortillas, pepper jack cheese, cheddar cheese, green onion tops and cilantro one half at a time in greased 9 x 13 inch baking dish. Top with tomato slices.
Beat eggs with half land half, hot sauce, salt and pepper in a bowl. Pour over layers. Chill, covered, for 8 hours or longer. Bake at 350 for 1 1/4 hours or until golden brown. Serves 10

About this Recipe

Course/Dish: Meat Breakfast