Southwest Sausage Bake
Jo Ferguson
What family cookbook would be complete without my favorite breakfast casserole, first cooked by Lisa. Great breakfast for overnight company.
ingredients
- 6 corn tortillas (10 inches), cut into 1/2-inch strips
- 4 cans (4 ounces each) chopped green chilies, drained
- 1 pound bulk pork sausage, cooked and drained
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 10 eggs
- 1/2 cup milk
- 1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
- Paprika
- 2 medium tomatoes, sliced
- Sour cream and salsa
directions
- 1
In a grease 13 x 9 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
- 2
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center com out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
notes
It is very easy to make only half of this recipe. Great with fruit salad.
Source: Jo Ferguson
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