Southwestern Egg Casserole

This dish is great for brunch or Sunday night supper. It's spicy--for a milder flavor, choose plain Monterey Jack cheese.

Yield: 8 servings
Recipe from Oxmoor House

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  • 1 pound mild ground pork sausage
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 (10-oz.) cans diced tomatoes and green chiles, undrained
  • 8 (10
  • 3 cups (12 oz.) shredded Monterey Jack cheese with peppers or Monterey Jack cheese
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh cilantro


  1. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet. Add chopped onion and bell pepper to sausage; sauté over medium heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat. Cover and simmer 10 minutes.
  2. Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13" x 9" baking dish. Repeat layers.
  3. Whisk together eggs and next 3 ingredients; pour over layers in dish.
  4. Bake, uncovered, at 350° for 25 to 30 minutes or until lightly browned and set in center. Sprinkle with cilantro before serving.
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