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Mexican Breakfast Casserole Recipe

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This recipe for Mexican Breakfast Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Price
Added: Saturday, November 24, 2007


10 slices of english muffin bread, cubed without crust
10 oz. pork sausage, cooked, crumbled and drained
1/2 onion, chopped
1 can green chilies, drained
2 cups shredded cheddar
2 cups shredded Monterey Jack
5 eggs
2 cups milk
1 cup salsa

In order, place in a greased 9x13 pan the following: bread,
sausage, cheese, bread, sausage cheese. In a bowl mix 5
beaten eggs, 2 cups milk, 1 cup salsa then pour over top.
Refrigerate covered overnight. Let stand out for an hour before
baking. Bake 1 hour at 325 uncovered. Then let stand
10 minutes. Serve with fresh fruit.




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