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Ava's Spicy Breakfast
Casserole
Ava’s
the newest siren of Sherwood and only 4 months old, she gets alittle
feisty when her mom eats this incredible breakfast casserole.
1
(8 ˝ oz.) package corn muffin mix
3 cups cubed (1/2 inch) Italian loaf
8 ounces hot turkey Italian sausage
1 cup chopped onion
2 cups milk
1 teaspoon ground cumin
˝ teaspoon white pepper
1 teaspoon Tabasco sauce
1 (10 oz) diced tomatoes and green chilies (Rotel), undrained
4 eggs, beaten
1 cup (4 oz) shredded Colby-Jack cheese
Prepare
corn muffin mix according to package directions; cool. Crumble muffins
into large bowl and stir in bread—set aside. Remove casings from sausage
and cook with onion in large nonstick skillet until browned; crumble
and drain grease. Combine next 6 ingredients and stir until well blended.
Add sausage mixture; stir well. Stir into bread mixture and spoon half
into a 9x13 greased pan. Top with ˝ cup cheese. Spoon remaining bread
mixture over cheese, and sprinkle ˝ cup cheese on top. Cover and refrigerate
overnight (8 hours). In morning, bake at 350 degrees 35 to 45 minutes
(until lightly browned). Let stand 10 minutes, then cut into squares
and serve with your favorite salsa. Yield 8-10 servings.
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