Southwest Breakfast Casserole (1 comment)
This recipe has been rated 1 time
Rate this Recipe
- 6 slices white bread, crust removed
- 1 lb. beef sausage
- 4 cups Colby/Montery Jack cheese
- 6 eggs
- 2 cans chopped green chilis
- 1 tsp. salt
- 1 tsp. dry mustard
- 2 cups half-and-half
- bottled picante sauce
- 2 Tbsp. butter or margarine, softened
Lightly butter both side of bread slices and place in 9x13-inch baking dish.
In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
Sprinkle cheese over sausage. Follow with a layer of chopped green chilis.
In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
Cover with foil and refrigerate overnight.
To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.
Nutrition Info per serving: (1 serving, 5 oz.) 245 calories; 16 g fat (9 g saturated fat; 2 g monounsaturated fat); 129 mg cholesterol; 735 mg sodium; 12 g carbohydrate; 0.5 g fiber; 14 g protein; 0.5 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 1.1 mg iron; 6.6 mcg selenium; 0.4 mg zinc.