South of The Border Egg Casserole

A great brunch casserole always has eggs and tons of flavor.  This recipe does not disappoint. The casserole can be made the night before and refrigerated.  All you have to do the next morning is heat it in the oven.  It's great to serve with fruit and  you can garnish it with your favorite salsa, sour cream or some chopped cilantro. Of course it pairs best with a mimosa.  Cheers!

1 lb. ground Italian sausage
1 Tbs. extra virgin olive oil
1 cup of Bisquick
8 large eggs
1/2 cup of half and half
1 14.5 oz. can of diced tomatoes drained
1 7 oz. can diced green chilies
3 cups Mexican blend cheese
1-2 tsp. of Chipotle Peppers in adobo sauce
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees.

Saute Italian sausage in extra virgin olive oil in a skillet on high heat breaking it up with a spatula.  Cook until lightly browned.  
Take sausage off the heat and drain any excess fat.  
Mix together in a large bowl eggs, bisquick, half and half, salt, pepper and the chipotle sauce (just the sauce). 
Spray a 11x7 baking dish with non stick spray. 
Layer in baking dish the sausage, diced tomatoes, green chilies, 2 cups of the Mexican blend cheese.
Pour egg mixture over the top.  
Sprinkle remaining cup of cheese over the top of the casserole.  
You can make the casserole to this point the night before.  Cover the casserole and refrigerate it until you're ready to bake it.  If you are making it the morning you are serving it, go ahead and bake it!
Bake casserole at 350 degrees for 35-40 minutes uncovered until golden brown. 
Top with salsa, sour cream or cilantro.

Recipe Courtesy of: Leslie Dabney, The Vineyard Mom
@thevineyardmom on IG and Tik Tok

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