Sausage Casserole (Make Ahead Brunch)

61
Sausage Casserole (Make Ahead Brunch)

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    corn tortillas, cut in 1” (2.5cm) strips

  • 2

    lbs. (1 kg) hot Italian sausage, casing removed, cooked and drained 1kg

  • cups (625 ml) grated Monterey Jack cheese

  • ½

    cup (125 ml) milk

  • 8

    eggs

  • ½

    tsp. (2 ml) salt

  • ½

    tsp. (2 ml) garlic salt

  • ½

    tsp. (2 ml) onion salt

  • ½

    tsp. ( 2 ml) cumin

  • ½

    tsp. (2ml) freshly ground pepper

  • paprika to sprinkle

  • 2

    large ripe tomatoes, sliced

  • 1

    jalepeno, diced

  • salsa & sour cream for condiments

Directions

The night before, grease a 9 x 13” (23 x 33cm) casserole; layer 1/2 the diced jalapenos, 1/2 the corn tortillas, 1/2 the cooked sausage, and 1/2 the cheese. Repeat layers. In a medium sized bowl, beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper. Pour over casserole ingredients. Sprinkle with paprika. Cover with plastic wrap and refrigerate overnight. Hooray – it’s the following day, and you’re ready! Preheat oven to 350F (180C). Place tomatoes over top of casserole. Bake 1 hour, or until set in center and slightly browned at edges. Let sit 5 minutes before serving. Pass the salsa and sour cream. Serve with a tray of sliced fresh fruit. Magnifico!


Nutrition

Facebook Conversations