Southwestern Breakfast Casserole
By danaheller
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Ingredients
- 1 box Jiffy Corn Bread Mix
- 1 pint whole milk
- 1/3 cup skim milk
- 1 lb. hot breakfast sausage cooked and drained
- 1 lb. shredded taco cheese blend
- 7 whole eggs
- 1.5 tbsp. Taco seasoning
- 1 can condensed cheddar cheese soup, undiluted
- 1 cup green onion tops, sliced thin
- 5 oz diced onion
- 7 oz jar roasted red peppers drained and chopped
Details
Servings 12
Preparation
Step 1
1.Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well.
Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f. about 10 minutes until crust is softly set, let cool.
2.Top baked corn bread crust with sausage and cheese
3.Beat 6 eggs with milk and taco seasoning. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer.
4.Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm.
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