south of the border breakfast casserole
(4 ratings)
No Image
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.
►
(4 ratings)
Ingredients For south of the border breakfast casserole
-
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
How To Make south of the border breakfast casserole
-
1Brown 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
-
2Layer 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.
-
3Beat 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT