Southwest Sausage Bake recipe
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Ingredients
- 1 (16 ounce) package bulk pork sausage with sage 6 flour tortillas, cut into 1-inch squares 4 (4 ounce) cans chopped green chilies 2 cups shredded Monterey Jack cheese 10 eggs ½ cup milk ½ teaspoon salt ½ teaspoon garlic salt ½ teaspoon onion salt ½ teaspoon ground black pepper ½ teaspoon ground cumin 2 tomatoes (or to taste), sliced
Nutrition Info
- 364.8 caloriescarbohydrate: 22.9 gcholesterol: 154.6 mgfat: 22 gfiber: 1.8 gprotein: 18.2 gsaturatedFat: 8.8 gservingSize: -sodium: 1418.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Southwest Sausage Bake
Directions
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish, top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl, pour over the layers in the baking dish.
Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
Remove dish from refrigerator and let warm at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.