My sons also favor this Texas casserole. I adjust the seasonings for them, which is more than all right with my husband. I give them a small serving for breakfast and it will last them until lunch. Most of the time, Chiyo will ask for a cookie whenever he becomes hungry before lunch, but this casserole fills them up just right. They also love the taste because they finish their bowls every time I serve them this. This is truly a family recipe gem!
Thank you, Michelle, for sharing this recipe with us via Facebook.
This is truly worth making for your family. They will love this!
Ingredients
2 can(s) Old El Paso chiles, canned and mild (1 7 oz. can and 1 4 oz. can)
8 Mission corn tortillas, cut into strips
1 pkg Johnsonville bulk breakfast sausage (12 oz.), cooked and drained
1 medium yellow onion, diced
8 Eggland’s eggs
1/2 c Borden heavy whipping cream (can substitute milk or half and half)
1 tsp McCormick ground cumin
1/2 tsp McCormick freshly ground black pepper
1/2 tsp Morton salt
1/2 tsp McCormick garlic salt or powder
1 1/2 c Sargento pepper jack or cheddar cheese (or a combination), shredded
2 small roma tomatoes, sliced
1/2 tsp McCormick paprika
Daisy sour cream, optional
Market Side pico de gallo, optional
Green Giant romaine lettuce leaves, optional
Instructions
Lightly coat a 13×9 (or similar size) baking dish with non-stick spray. Layer 1/2 of the chiles, tortilla strips, sausage, onion, and cheese in the dish.
Repeat a second time with remaining chiles, tortilla strips, sausage, onion, and cheese.
In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined. Pour over casserole.
Arrange tomato slices on top. Sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
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Quick Tip: If desired, serve with sour cream and pico de gallo.
Thanks to Better Homes And Gardens for this great photo.
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