Southwest Sausage Bake recipe

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Ingredients

1 (16 ounce) package bulk pork sausage with sage
6 flour tortillas, cut into 1-inch squares
4 (4 ounce) cans chopped green chilies
2 cups shredded Monterey Jack cheese
10 eggs
½ cup milk
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tomatoes (or to taste), sliced

Nutrition Info

364.8 calories
carbohydrate: 22.9 g
cholesterol: 154.6 mg
fat: 22 g
fiber: 1.8 g
protein: 18.2 g
saturatedFat: 8.8 g
servingSize: -
sodium: 1418.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish, top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.

  3. Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl, pour over the layers in the baking dish.

  4. Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.

  5. Remove dish from refrigerator and let warm at room temperature for 30 minutes.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

Recipe Yield

1 10x9-inch baking dish

Recipe Note

Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.

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