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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mexican Egg Casserole Recipe

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This recipe for Mexican Egg Casserole is from The Pohl 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:  
2 -3 scrambled sausage links (spicy sausage works great)
1 red pepper
1 diced onion
1 small pkg. mushrooms
1 c. grated jack cheese (use pepper jack if you like more heat)
1 c. grated cheddar cheese
1 small can diced green chilies
8 eggs
3 T. flour
1 tsp. salt
1 tsp. pepper
1/2 c. condensed milk
8 oz. sour cream
Directions:
Directions:
Saute' first four ingredients over medium-high heat until onions are opaque. Set aside to cool.

Mix eggs with seasonings, milk, flour and sour cream until just combined.

In greased 9x13 casserole dish layer the sausage mixture, green chilies and cheese. Pour egg mixture over top. Gently mix with fork to allow egg mixture to spread evenly.

Bake at 350º for 1 hr. Can add salsa on top at half hour.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We have used this recipe in the Smith family for Baptism brunch menu with great success! Place in oven before Mass and return home to hot meal that is ready to serve!

 

 

 

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