South of the Border Breakfast Casserole

South Of The Border Breakfast Casserole Recipe

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Lynnda Cloutier

By
@eatygourmet

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.

Rating:

★★★★★ 4 votes

Comments:

Ingredients

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  • ·
    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

Step-by-Step

  1. 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
  2. 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.
  3. 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

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About South of the Border Breakfast Casserole

Course/Dish: Meat Breakfast




Show 7 Comments & Reviews

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