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Southwest Breakfast Casserole Recipe

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This recipe for Southwest Breakfast Casserole, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Niesz
Added: Monday, March 30, 2009

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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