"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Salsa Breakfast Casserole, by Barb Ross, is from The Soup Sisters and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. bulk pork sausage 12 pieces thin sliced white bread 8 oz. grated sharp cheddar cheese 2 (4 oz.) cans green chilies (chopped) 4 - 6 eggs 3 cups milk salsa (for top of finished casserole)
Brown pork sausage. Cut crust from bread, then butter 1 side of bread. Lay 6 slices of bread in 9 x 13 baking dish, spread bread with 1/2 of the sausage, 1/2 of the cheese and 1/2 of the chili's. Then layer again. Lightly beat eggs and add milk to eggs and beat. Pour mixture over all ingredients in pan. Let sit overnight in the refrigerator. Bake at 350º for 1 hour or until heated through.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.