TEXAS TWO-STEP BREAKFAST CASSEROLE

Texas Two-Step Breakfast Casserole image

Provided by Michelle London

Categories Eggs

Time 55m

Number Of Ingredients 16

2 can(s) mild chilies, drained very well (1 7 oz. can and 1 4 oz. can)
8 corn tortillas, cut into strips
1 pkg bulk breakfast sausage (12 oz.), cooked and drained
1 medium yellow onion, diced
8 eggs
1/2 c heavy whipping cream (can substitute milk or half and half)
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp garlic salt or powder
1 1/2 c pepper jack or cheddar cheese (or a combination), shredded
2 small roma tomatoes, sliced
1/2 tsp paprika
sour cream, optional
pico de gallo, optional
romaine lettuce leaves, optional

Steps:

1. Lightly coat a 13x9 (or similar size) baking dish with non-stick spray. Add a layer of 1/2 of the chilies.
2. Add half of the tortilla strips.
3. Add half of the sausage and onion.
4. Add half of the cheese to the dish.
5. Repeat a second time with remaining chilies, tortilla strips, sausage, onion, and cheese.
6. In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
7. Pour over casserole.
8. Arrange tomato slices on top. Sprinkle with paprika.
9. Cover with plastic wrap and refrigerate overnight.
10. The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
11. If desired, serve with sour cream and pico de gallo. I always make up a nice display of these ingredients on a pretty serving tray with a bed of romaine lettuce.

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