 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
Tortillas make the bread for this delicious overnight breakfast casserole. I found this recipe in Quick Cooking. The process sounded good, but the original recipe called for 10 eggs (and I hate eggs). I dropped it down to 6, and kicked up the spices. It's not eggy at all. The tortillas soak up the eggs and make very nice casserole addition. Ingredients:
6 flour tortillas, cut into 1 inch strips |
1 (12 -16 ounce) jar salsa |
1 medium onion, diced |
1 lb bulk pork sausage, cooked and drained |
2 cups shredded cheese |
6 eggs |
1/2 cup milk |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon pepper |
jalapeno, and (optional) |
diced tomato, for topping (optional) |
Directions:
1. In a greased 9X13X2 baking dish, layer half of the tortilla strips on the bottom of the pan, then add half of the sausage, half of the onion, half of the salsa, and half of the cheese. Repeat layers. Then in a separate bowl, best eggs and add milk, and seasonings. Pour over cheese. Cover and refrigerate for four hours or overnight. Remove from refrigerator 30 mins before baking. Preheat oven to 350, and bake uncovered for 50 minutes. Check with a knife inserted at center. Let stand 10 minutes before cutting. (Serve with sour cream and salsa.).
|
|