Can you believe we are already winding down May? Many of the area schools finished up on Friday, and we are now on summer break. It sure doesn’t feel like it in the cool and rainy weather. It has rained for pretty much the entire month of May here in Colorado springs. I have never seen this much rain in the twenty years I have lived here. It sounds like many areas of the country have experienced the same. If it ever does warm up and the sun returns, I have plans to share summery recipes for the grill and salads and all things cool and refreshing.
For today, though, I am looking ahead to Father’s Day. I was thinking it was only two weeks away, but I looked at the calendar and see that it is almost a month away, so you will have plenty of time to pick up the ingredients if you decide to make this for a Dad’s Day breakfast or brunch. I’m sure he will love you for it. And so will everyone else…except maybe the kids. It’s a little bit spicy, and I know lots of kids, mine included, can’t handle the spice yet.
This is the best, most flavorful savory breakfast casserole I can recall having. Someone brought it to a MOPS breakfast last year, and I HAD to have the recipe. If the dads in your life are anything like the ones in mine, they like a little spice and a little meat. Of course, you don’t have to wait for Father’s Day. You can make this anytime you want something hearty and delicious for breakfast. I think it works well for holiday breakfasts or brunches because it is one of those keep-in-the-refrigerator-overnight recipes. When you get up in the morning, all you have to do is heat the oven and put it in there. Easy. And did I mention delicious?
Southwestern Egg Casserole
(Note: This recipe is easy to cut in half and make in a square 8 x 8 or 9 x 9 pan instead of the full 9 x 13. My kids do not like the spice, so I made a half-batch this time. The recipe below is a full batch for a 9 x 13 pan.)
- 2 (7 oz.) cans chopped green chiles
- 6 small corn tortillas cut into approximately 1/4 inch strips (these end up kind of dissolving in the casserole but add a heartiness to the dish)
- 1 pound (chub roll type) spicy breakfast sausage, cooked and drained
- 1 pound Monterey Jack cheese, grated
- 8 eggs, beaten
- 1/2 cup milk
- 1/2 teaspoon each–salt, pepper, cumin, garlic salt, onion salt, paprika
- 2 large tomatoes, sliced
- For garnish–sour cream and salsa (optional)
- Grease 9 X 13 inch glass baking dish. Spread half of the chiles on the bottom of the dish.
- Layer with half tortilla strips, sausage, and cheese. Repeat layers–chiles, tortillas, sausage, and cheese.
- Beat eggs, milk, and spices, except the paprika in a medium bowl. Pour over the layers in the baking dish.
- Layer sliced tomatoes over the top and sprinkle with paprika. (I didn’t think I would like such big chunks of cooked tomato, but I really like it in this. If you are not sure, you could always use diced tomato on top or even leave it out completely.)
- Cover and refrigerate overnight. (This can be refrigerated even longer if need be. I made it for Easter this year, but our plans changed, and I didn’t bake it for a day or even two, and it was still wonderful.)
- Take out of refrigerator to take the chill off slightly while you preheat the oven. Bake uncovered at 350 for 50-60 minutes. Let stand 10 minutes before serving.
- Serve with sour cream and salsa on the side if desired. This is delicious reheated in the microwave if you have leftovers. Source: Kristen from MOPS