Southwestern Breakfast Casserole |
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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 6 |
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This comes highly recommended from a friend, and I am posting to take as a carry in for the teachers at my kids school this week. Ingredients:
10 ounces rotel tomatoes & chilies |
5 white corn tortillas, cut into strips |
1 lb mild pork sausage, cooked, drained, and crumbled |
8 ounces shredded monterey jack cheese |
6 eggs (or equivalent of egg substitute) |
6 tablespoons milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cumin |
1/4 teaspoon garlic salt |
1/4 teaspoon onion salt |
paprika |
Directions:
1. In a greased 7 x 10 pan, layer half of the tomatoes, half of the.
2. tortilla strips, half of the sausage, and half of the cheese. Repeat.
3. the layers.
4. Beat eggs, milk, and spices. Note: If using egg substitutes, eliminate the milk.
5. Pour over layers.
6. Sprinkle with paprika.
7. Cover and chill overnight.
8. Bake at 350 for one hour. Let stand 10 minutes before serving.
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