Southwestern Breakfast Casserole

Sue the Original Siren of Sherwood, created this dish a few years back after we took a trip out to the Great Southwest and hiked the Grand Canyon.

Southwestern Breakfast Casserole

1 (8 1/2-ounce) package corn muffin mix
3 Cups cubed (1/2 inch) Italian bread
8 ounces Italian sausage
1 Cup chopped onion
2 Cups milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 eggs
2 Cups shredded Colby-Jack cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl and stir in bread. Set aside.

Remove casings from sausage and cook in large skillet with onion over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and eggs; stir until blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into a 9x13 pan coated with cooking spray. Top with 1 cup cheese. Spoon remaining bread mixture over cheese, and then top with remaining cheese. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees and bake 40 minutes or until set. Let stand 10 minutes before serving.




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