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Sausage Casserole (Make Ahead Brunch)

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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!

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