Even though it’s called a brunch bake, this hearty dish works just fine for breakfast or even dinner.
It can be assembled up to 24 hours before needed and refrigerated – just leave off the tomatoes and add them right before putting in the oven. Allow extra cooking time if it has been refrigerated.
4 – 4 ounce cans diced green chillies
8 small flour tortillas
1 pound of crumbled cooked sausage, chorizo or ground turkey
2 cups shredded Mexican blend cheese (or cheddar)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried onion flakes
1 teaspoon ground cumin
1 large clove of garlic, minced (or 1/2 teaspoon garlic powder)
1 – 14 ounce can of diced tomatoes or 2 cups diced fresh tomato
Sour cream and salsa for garnish and topping
Stack tortillas and cut stack in half. Then cut each stack into 1/2 inch wide strips. (to give strips about 3 inches long x 1/2 inch wide)
Spray a 9 x 13 casserole dish with Pam.
Spread two cans of chillies on the bottom of the dish. Spread half the tortilla strips over the chillies. Spread half the sausage meat over the tortillas. Sprinkle 1 cup of shredded cheese over meat. Repeat layers.
Beat the eggs, milk, salt, pepper, onion, garlic and cumin together. Pour gently over the whole casserole. Top with the diced tomatoes. Cover with aluminum foil and bake at 350 degrees for about 50 minutes, or until a knife inserted in center comes out clean.
Cut into 12 squares and serve with salsa and sour cream on the side.
The White Oak Inn
Bed and Breakfast Foodie