Sunday, May 1, 2011

Mexican Sausage Casserole

Mike won't stop raving about this breakfast casserole. I completely agree with him it is SO incredibly good!

You really have to try this casserole to understand how obsessed Mike and I are with it. It didn't take long to prepare, and we love the Mexican inspired flavors! Mike was "mmmm"-ing and giving me the thumbs-up as he ate it for breakfast today. This delicious casserole also reheats well, so you can make it the day or night before serving.

Mexican Sausage Casserole
·3 corn tortillas, cut into halves           
·½ lb. spicy ground sausage                
·1 small onion, chopped                        
·½ green bell pepper, chopped           
·½ jalapeño, chopped                            
·1 tsp minced garlic
·Handful of fresh cilantro, chopped
·5 eggs
·¼ cup milk
·1 cup shredded Mexican blend cheese
·2 green onions, chopped

Preheat oven to 350˚. In a greased 8x8 baking dish, line the bottom with corn tortillas. Brown the ground sausage in a skillet. Drain grease; then add onion, bell pepper, jalapeño, garlic, and cilantro; sauté for a few minutes.

In a bowl, lightly beat eggs and milk together. Add beaten eggs to the skillet, and stir constantly to combine. Stir until eggs are slightly set, about 1-2 minutes. Pour egg and sausage mixture into the baking dish over the tortillas. Sprinkle the top of the casserole with cheese, and bake for 25 minutes, or until eggs are completely set. Serve with green onions.

Yield: 4-6 servings

I've also shared this recipe on: Seasonal Sundays, This Week's Craving