Tuesday, August 13, 2013

Southwest Sausage Bake

A Christmas morning favorite - from Alta Marshall (Grandma Gilmores clan)

6 flour tortillas (10 in) cut into 1/2 inch strips
4 cans (4 oz. each) chopped green chilis, drained
1 lb bulk pork sausage (Bob Evans is the best), cooked and drained
2 C shredded Monterey Jack cheese
10 eggs
1/2 C milk
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp pepper
1/2 tsp. ground cumin
2 medium tomatoes, sliced
sour cream

In a greased 9 x 13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat the layers.
In a bowl, beat the eggs, milk & seasonings; pour over layers. Sprinkle with paprika. cover & refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 50 minutes. Arrange tomato slices on top, bake an additional 10 - 15 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Serve with sour cream and salsa.
Serves 12

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