Southwestern Breakfast Casserole
The instructions for this recipe (as submitted) are to make one big rectangular casserole. I opted to make 6 individual serving casseroles using 6 x 3 inch mini loaf pans. The only other change I made was to omit the tomatoes in favor of 2 Tablespoons canned chopped jalapenos. I used spicy breakfast sausage and Pepper Jack cheese. This dish definitely had a kick. The flavor was terrific and it was very filling. The only change I'd make in the future might be to add one additional egg. The casserole held together, but was very tender. Lastly, I used a toaster oven to cook the casseroles and they were finished in 20 minutes. (This recipe was submitted in 2006. It was tested and photographed in February 2014.)
- 1 pound ground sausage (mild or spicy depending on taste)
1 small onion - chopped
1/2 green pepper - chopped
1 10-ounce can diced tomatoes
8 flour tortillas - torn into 1/2-inch pieces
2 cups shredded Jack cheese
6 large eggs
1 and 1/4 cups milk
salt and pepper to taste
How To Make A Southwestern Breakfast Casserole
In a skillet over medium-high heat, cook the sausage with onion and green pepper until sausage begins to brown. Drain and return to skillet. Stir in tomatoes and simmer about 10 minutes.
In a 9 x 12 casserole dish, layer 1/2 of the tortilla pieces, followed by 1/2 of the sausage mixture and 1/2 of the cheese. Repeat the layers in order.
Preheat oven to 350 degrees.
In a medium bowl, beat the eggs with the milk, salt and pepper. Pour egg mixture over entire casserole.
Cover casserole with loosely-fitting foil and bake for 30 to 40 minutes until egg is completely set.
Allow to set and cool for 10 minutes before serving.
For this casserole, you can adjust the amount of heat by using spicy or mild sausage and Pepper Jack or regular Jack cheese. For extra heat, add some chopped jalapenos.
Mr Breakfast would like to thank Heather_S for this recipe.
Recipe number 1835. Submitted 9/12/2006.