I chose this week’s recipe from the Junior League of Little Rock’s 2009 Big Taste of Little Rock cookbook because it’s for breakfast foods. Since I’m an intermittent faster, I don’t eat breakfast. But I do love breakfast foods, which I eat after my fast. So this recipe is perfect for “breakfast for supper,” which many people enjoy.
South-of-the-Border Breakfast Casserole
- 1 ½ pounds hot sausage
- 1 cup chopped onion
- ½ cup chopped red bell pepper
- 4 garlic cloves, minced
- 2 4-ounce cans chopped green chilies
- 1 tb. chili powder
- 1 ½ tsp. cumin
- 8 corn tortillas, cut into squares
- 1 ½ cups shredded pepper Jack cheese
- 1 ½ cups shredded cheddar cheese
- ½ cup chopped green onion tops
- ½ cup chopped cilantro
- 1 large tomato, sliced
- 10 eggs
- 2 ½ cups half-and-half
- ½ tsp. hot sauce
- ½ tsp. salt
- ½ tsp. pepper
Brown the sausage in a skillet, stirring until crumbly. Add the onion, red bell pepper and garlic. Sauté until the vegetables are tender. Stir in the green chilies, chili powder and cumin and sauté for 1 minute.
Layer the sausage mixture, tortillas, pepper Jack cheese, cheddar cheese, green onion tops and cilantro one-half at a time in a greased 9×13-inch baking dish. Top with the tomato slices.
Beat the eggs with the half-and-half, hot sauce, salt and pepper in a bowl. Pour over the layers. Chill, covered, for 8 hours or longer. Bake at 350 degrees for 1 ¼ hours or until golden brown.