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.
RETURN TO RECIPE
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