Tuesday, April 19, 2011

April 19, 2011: Southwestern Breakfast Casserole Recipe

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Here’s another way to add a bit of spice to your morning. I developed this recipe because I wanted to make a breakfast casserole that was easy to prepare ahead of time and eat on Sunday morning. My husband and I have a Sunday morning tradition of doing the crossword puzzle in the newspaper and then we try to grab a bite to eat before heading off to Sunday school with the service following. It doesn’t give me much time to do the crossword, cook, and get ready all by 9 AM. Since we usually don’t get home until about 12:30 PM, it’s a long time to go without eating.

I based this on my recipe for a traditional breakfast casserole but added a southwestern kick. My husband was leery of this dish while I was making it, but he went back for seconds and even cleaned up the leftover slice the next morning. His only negative comment was about the addition of bell peppers, which he doesn't really like. I hope you enjoy it!

Southwestern Breakfast Casserole

½ pound chorizo sausage, cooked and fat drained (blot with paper towels if there isn’t enough grease to pour off)
3 medium-sized flour tortillas
2 green onions, diced
¼ cup diced bell pepper
1 T. finely chopped fresh cilantro (or 1 t. dried cilantro), optional
4 eggs, beaten
Salt and pepper to taste
7 ounces Colby jack cheese, cut into slices (or one package of presliced cheese; use 9 slices)

Add the diced vegetables and seasonings to the beaten egg.

Spray a round pan (a cake pan or deep dish pie plate works well) with cooking spray. Place one tortilla in the bottom of the pan. Top with one third of the cooked chorizo and slices of cheese. Repeat layers with remaining two tortillas, chorizo, and cheese. Pour egg mixture over the top. Let sit for a half hour minimum, or overnight in the refrigerator.

To bake: preheat oven to 350 degrees. Bake for 50 minutes, or until eggs are set. Serve with sour cream and salsa, if desired.

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