Mexican Breakfast Bake

By carvalhohm2

Ingredients

• 1/2 pound bulk pork sausage
• 6 (5-inch) corn tortillas
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 eggs
• 1 1/2 cups heavy cream
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 2 scallions, thinly sliced
• 1 tablespoon chopped fresh cilantro

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.

In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.

Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.

In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.

Bake 35 to 40 minutes, or until center is set. Serve immediately.

Notes:
If you're not shredding your own cheese, check the ingredient labels of your packaged cheeses to make sure they're gluten free.