Mexican Tortilla Breakfast Casserole recipe
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Ingredients
- 2 (12 ounce) packages Johnsonville® Hot & Spicy Breakfast Sausage Links 1 cup chopped onion ½ cup chopped sweet red bell pepper 1 tablespoon olive oil 4 garlic cloves, minced 2 teaspoons chili powder 2 (4 ounce) cans diced mild green chilies 2 cups shredded Cheddar cheese 1 cup shredded pepperjack cheese ½ cup chopped green onion ¼ cup chopped fresh cilantro 4 cups coarsely crushed tortilla chips 10 eggs 2 ½ cups milk ½ teaspoon salt ¼ teaspoon hot pepper sauce
Nutrition Info
- 447.3 caloriescarbohydrate: 14.6 gcholesterol: 226.7 mgfat: 32.6 gfiber: 1.4 gprotein: 25.5 gsaturatedFat: 13.4 gservingSize: -sodium: 1078 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Mexican Tortilla Breakfast Casserole
Directions
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Cook sausages according to package directions, cut into 1/4-inch slices, set aside. In a skillet, saute onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper, cook for 1 additional minute. Add sausage and chilies, set aside. In a bowl, combine cheeses, green onion and cilantro.
In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture, repeat. In a bowl, beat eggs, milk, salt and pepper sauce, pour over layered ingredients. Sprinkle with remaining tortilla chips.
Bake, uncovered, at 350 degrees F for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.