Southwestern Breakfast Casserole

Overnight guests? Prepare this casserole the night before and in the morning, pop in the oven for a breakfast feast. Serve with cornbread and fresh fruit. Your guests might want to stay for another night.

Southwestern Breakfast Casserole

Serves: 8

Ingredients:

Two 7-ounce cans chopped mild green chilies

6 corn tortillas cut into ¾ inch strips

12 ounces regular or spicy pork sausage meat, cooked and drained

1 medium yellow onion , diced and sautéed 

1 pound Mexican blend cheese

15 eggs

½ cup  half and half

½ teaspoon salt

½ teaspoon ground cumin

½ teaspoon ground black pepper

½ teaspoon garlic salt

Paprika

Sour Cream

Salsa

Directions:

Day Prior: Butter a large baking dish ( 13 x 9 inches). Layer half the chilies (one can), half the tortilla strips, half the sausage, the sautéed onions, and end with half the cheese. Repeat the sequence. In a medium-sized bowl, beat the eggs, half and half, and spices. Pour over casserole and sprinkle with paprika. Cover with plastic wrap and store overnight.

Next morning: Preheat the oven to 350 degrees. Remove plastic wrap and bake the casserole for 60 minutes or until center is set and the edges are lightly browned. Serve with a dollop of sour cream, sprinkle paprika on top and salsa on the side.