Sausage Casserole (Make Ahead Brunch)
By á-6217
Rate this recipe
0/5
(0 Votes)
Ingredients
- 6 corn tortillas, cut in 1” (2.5cm) strips
- 2 lbs. (1 kg) hot Italian sausage, casing removed, cooked and drained 1kg
- 2 1/2 cups (625 ml) grated Monterey Jack cheese
- 1/2 cup (125 ml) milk
- 8 eggs
- 1/2 tsp. (2 ml) salt
- 1/2 tsp. (2 ml) garlic salt
- 1/2 tsp. (2 ml) onion salt
- 1/2 tsp. ( 2 ml) cumin
- 1/2 tsp. (2ml) freshly ground pepper
- paprika to sprinkle
- 2 large ripe tomatoes, sliced
- 1 jalepeno, diced
- salsa & sour cream for condiments
Details
Servings 10
Preparation
Step 1
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!
You'll also love
- Mrs. Dash Roasted Potatoes 0/5 (0 Votes)
- Roadhouse Potatoes 0/5 (0 Votes)
- Rosemary-Pepper Beef Rib Roast... 0/5 (0 Votes)
- Soy and Cola Braised Pork Shoulder 5/5 (1 Votes)
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
Review this recipe