"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Brunch Mexican Souffle Recipe

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This recipe for Brunch Mexican Souffle, by , is from Mary Jo Gebhardt's Famous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Gebhardt
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes seasoned croutons
10 eggs
1 1/2 cup milk
1 lb ground chuck
1/2 lb sausage
1 med chopped onion
2 cans mild enchilada sauce
5 tbsp vinegar
2 cup shredded American cheese
1 cup Monterey jack cheese
Canned onion rings

Directions:
Directions:
Grease a 13 x 9 in pan. In bottom of pan place 2 boxes seasoned croutons. Beat 10 eggs and 1 1/2 cup milk together. Pour over above. Brown 1 lb ground chuck, 1/2 lb sausage and 1 med chopped onion. Drain. Add 2 cans mild enchilada sauce and 5 tbsp vinegar to meat mixture. Simmer til clear juice is gone. Pour over eggs and croutons. Sprinkle over top; 2 c shredded American cheese and 1 cup Monterey jack cheese. Sprinkle canned onion rings on top. Cover with foil and refrigerate overnight.

Preparation Time:
Preparation Time:
Bake at 350 degrees for 60 minutes
Personal Notes:
Personal Notes:
Cover with foil the first 30 minutes of baking.

 

 

 

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