Tex Mex Brunch Casserole
Miz Helen's Kitchen
Ingredients
8 eggs
1-1/2 cups milk
1-1/2 cups half and half
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
8 cups cooked cornbread, 2 inch cubes
1 (15 ounce) chili beans, drained
1 pound pork breakfast sausage, cooked
1 cup green chilies, diced
3 cups Cheddar and Monterey Jack Cheese, Mix, Shredded
For Garnish:
Fresh cilantro, fresh green onions, chopped, salsa, sour cream
Directions
Cook the sausage in a skillet, then drain if there is to much grease, then set aside.
In a large mixing bowl, mix together, eggs,milk, half and half, salt, pepper, cayenne, and chili powder.
Add the cornbread cubes, beans, and chilies. Gently stir the cornbread into the egg mixture and try not to break it up to much.
Stir in the cooked sausage.
Stir in 2 cups of the cheese mix.
Spray a 9X13 baking dish, then pour the casserole mix into the dish.
Sprinkle the remainder of the cheese on top of the casserole.
Cover with a plastic wrap and refrigerate for overnight or at least 8 hours.
Bake the casserole in a 375 degree oven for one hour, check the center cook 15 more minutes if need be.
Remove from the oven and let cool on a cooling rack for at least 15 minutes before slicing to serve.
Garnish with fresh cilantro, fresh green onions, salsa and sour cream.
Recipe Suggestions:
I use this cornbread recipe:
I use this salsa recipe:
Recipe Tips:
This recipe will freeze, cooked for up to 3 months.
Enjoy!