Overnight Mexican Egg Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The last of the 90th party menu - we served both egg dishes to appeal to those who like some heat and those who don't (I'm a wimp when it comes to spicy). This is another easy make-ahead dish to pop in the oven in the morning, and the spices will open your eyes and open your nasal passages! Read more ! Spice it up any way you want...this is a very adaptable recipe for add-ins . NOTE - Mexican Egg Bake is pictured on the right. Ingredients:
1 pound hot breakfast sausage |
1 small diced sweet onion |
2 (21/4 ounce) cans diced green chilies |
2 tablespoons diced jalapeno peppers, seeds removed |
optional ingredients: diced tomatoes, sautéed green peppers and/or mushrooms |
3 cups mexican blend grated cheese |
9 eggs |
1 cup milk |
2 tablespoons flour |
1 tablespoon tastefully simple fiesta party dip mix, or a teaspoon taco seasoning mix, optional |
a little garlic powder, red pepper flakes, cumin for seasoning (any or all are optional) |
Directions:
1. Fry sausage and onion until cooked through; drain.
2. In a generously buttered 9x13 glass baking dish, layer the sausage and onions, then chilies, jalapenos, any optional ingredients, then cheese.
3. Beat egg, milk, flour and seasoning together; pour over layers.
4. Cover and refrigerate overnight.
5. Bake at 350 degrees for 45 minutes, or until eggs are set.
6. Serve with sour cream, salsa, jalapeno slices and some crushed blue corn or regular tortilla chips for toppings.
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