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