Texas Two-Step Breakfast Casserole
By
Michelle London
@innkeeperchef
9
Blue Ribbon Recipe
This is a quick and hearty breakfast casserole. We were a bit leery there wouldn't be enough eggs (with all the other goodies packed in here), but it was perfect. It has a Tex-Mex flair to it with the green chilies, onion, and seasoning. When served with a little sour cream and pico it tastes like a breakfast taco. Great for breakfast or brunch, but could be enjoyed for dinner too.
The Test Kitchen
Ingredients
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2 can(s)mild chilies, drained very well (1 7 oz. can and 1 4 oz. can)
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8corn tortillas, cut into strips
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1 pkgbulk breakfast sausage (12 oz.), cooked and drained
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1 mediumyellow onion, diced
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8eggs
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1/2 cheavy whipping cream (can substitute milk or half and half)
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1 tspground cumin
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1/2 tspfreshly ground black pepper
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1/2 tspsalt
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1/2 tspgarlic salt or powder
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1 1/2 cpepper jack or cheddar cheese (or a combination), shredded
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2 smallroma tomatoes, sliced
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1/2 tsppaprika
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·sour cream, optional
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·pico de gallo, optional
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·romaine lettuce leaves, optional