Saturday, December 24, 2011

Christmas Morning Brunch Bake - Erin and Caity


We do this for brunch every year on Christmas, because it's delicious and easy.  I make it on New Year's sometimes too, because you put it all together ahead of time, and then in the morning all you have to do is throw it in the oven.  It's from a Canadian cookbook given to us by the Kestles called The Best of The Best And More, which is full of other great recipes too, like Brendan's Parmesan and Basil Orzo.  

what you will need:

3 4-oz. cans mild green chilies, chopped
6 corn tortillas, cut into 1" strips
2 lbs hot Italian sausage, casing removed, cooked, drained
2 1/2 cups grated Monterey Jack cheese
1/2 cup milk
8 eggs
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp cumin
1/2 tsp freshly ground pepper
paprika to sprinkle
2 large ripe tomatoes, sliced
salsa and sour cream for condiments


The night before, grease a 9"x13" casserole dish.  Layer 1/2 the chilies, 1/2 the corn tortillas, 1/2 the cooked sausage, and 1/2 the cheese.  Repeat the layers.  In a medium bowl beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper.  Pour over casserole ingredients and sprinkle with paprika.  Cover with plastic wrap and refrigerate overnight.





Preheat the oven to 350F.  Place the sliced tomatoes on top of the casserole, and bake 1 hour, or until set in the center and slightly browned at the edges.  Let sit 5 minutes before serving with salsa and sour cream.  Merry Christmas!


One year ago: Lemony Crab and Spinach Pasta Salad, Killian's Irish Brown Bread

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