Mexican Weekend Brunch Bake
kelly gloger
A tasty treat for a brunch or for overnight guests.
ingredients
- 2 lbs. italian sausage
- 2 cans chopped green chiles
- 4 corn tortillas, cut in strips
- 2 cups monterey jack cheese
- 1/2 cup milk
- 8 eggs
- 1/2 cup cumin
- paprika
- 1 tomato, sliced thinly
- salsa
- sour cream
directions
- 1
In large skillet, cook sausage over medium-high heat, breaking up w/ a spoon. Drain well.In lightly greased 9x11 pan, layer half the green chiles, half the tortilla chips,half the sausage and then half of the cheese. Repeat the layers.
- 2
In a bowl, beat the milk, eggs and cumin. Pour over the sausage and cover and chill overnight.The next day, top w/ tomato slices and cook at 350° for 1 hour or until firm. Top with salsa and sour cream.
Source: kelly
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