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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Southwest Breakfast Casserole Recipe

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This recipe for Southwest Breakfast Casserole is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 flour tortillas, 10 inches, cut into 1/2 inch strips
4 cans, 4 ounces each,chopped green chilies, drained
1 lb bulk pork sausage, cooked and drained
8 ounces shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 tsp each salt,garlic salt,onion salt,pepper and ground cumin
paprika
2 medium tomatoes, sliced
sour cream and salsa
Directions:
Directions:
In a greased 13x9 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk, seasonings; pour over cheese. Sprinkle paprika. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer. Let stand for 10 minutes before cutting. Serve with sour cream and salsa on the side.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great brunch casserole you make the night before that will get devoured!

 

 

 

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