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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
(8½-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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