South of the Border Breakfast Casserole

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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
  • 4 5 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.

Ingredient Line Up.

Brown sausage.

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.

The recipe did not say drain...but I did. I also took a paper towel and dabbed the the sausage to get off excess grease.

Add onion, red pepper and garlic. Saute.

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.

Add chilies, chili powder and cumin. Saute.

Layer meat in a greased 9 x 13

then, tortillas, cheese, green onions and cilantro. (sorry forgot a few photos) Repeat layers.

I used packaged Mexican Cheese, that was Cheddar and Pepper Jack combination instead of buying both kinds.

Top with sliced tomatoes.

Beat eggs, half and half, hot sauce, salt and pepper.

Pour over casserole.

Cover and refrigerate for at least 8 hours. Then Bake at 350 for 1 1/4 hours or until golden.

Out of the oven 🙂

South of the Border Breakfast Casserole

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

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