I have been wanting to make this recipe for a while. Kate was home with a friend…so I had people to eat it 🙂 I found the recipe in Big Taste of Little Rock cookbook by The Junior League of Little Rock, Inc.
South of the Border Breakfast Casserole
- 1 1/2 pound hot sausage (I used close to 2 lbs)
- 1 cup chopped onion
- 1/2 cup chopped red pepper
45 garlic cloves, minced
- 2 (4oz) cans chopped green chilies
- 1 T chili powder
- 1 1/2 tsp cumin
- 8 corn tortillas, cut into quarters
- 1 1/2 cups pepper jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup chopped green onion tops
- 1/2 cup chopped cilantro
- 1 large tomato, sliced
- 10 eggs
- 2 1/2 cups half and half
- 1/2 tsp hot sauce
- 1/2 tsp pepper
- 1/2 tsp salt
Brown sausage in a skillet, stirring until crumbly. Add onion, red pepper and garilc. Saute until the vegetables are tender. Stir in the green chilies, chili powder and cumin. Saute for 1 minute.
In a greased 9 x 13 baking dish layer 1/2 of sausage mixture, tortillas, cheeses, green onion and cilantro. Repeat. Top with tomato slices.
Beat eggs, half and half, hot sauce, salt and pepper in a bowl. Pour over casserole. Chill covered, for 8 hours or longer. Bake at 350 for 1 1/4 hours or until golden brown.
The grocery store only had one (lb) zesty sausage. So, I used their Italian sausage and added some red pepper flakes for the other pound.
I had some mini red peppers in my frig. That is what I used and why they are so small in the ingredient line up.
I used packaged Mexican Cheese, that was Cheddar and Pepper Jack combination instead of buying both kinds.
Suggestion: Add a dab of salsa on top when serving.
I thought it was really tasty and different from our usual one we make….my Mom’s Breakfast Casserole . Kate said this was good, but she still likes Grandma’s better 🙂
Enjoy your Sunday! I think it will be a pool day here 🙂
~Relish Food & Life