Southern Style Egg Casserole
Everybody loves a good ol’ southern style egg casserole! This is a favorite in our family because I can make a lot ahead of time for busy mornings where we need a lot of protein to fuel the day. It’s perfect when you have to feed guest early the next morning as well. I simply love the smell of this coming from the kitchen on Sunday mornings. Pair it with sour cream, salsa, or guacamole, and you have a winner in everyone’s eyes! We hope you enjoy it as much as we do.
Ingredients:
1 lb. sausage, cooked
1 onion, chopped
1/2 green bell pepper, chopped
2 cans tomatoes
2 cans green chillies
6 tortillas, torn into pieces
4 c. shredded Monterey Jack cheese
10 eggs
salt and pepper to taste
Instructions:
In skillet of preference, saute onion and green pepper. Add sausage, tomatoes, and chillies. Simmer 10 minutes. Tear tortillas into bite size pieces and place them along the bottom of your 9X13 baking dish. Pour sausage mixture over tortillas. Sprinkle half of the cheese on top of sausage mixture, repeat layers. Whisk eggs, salt, and pepper together. Pour egg mixture over tortillas and sausage layers. Sprinkle remaining cheese on top of casserole. Place in the refrigerator overnight or at least 8 hours. The next morning, set your casserole dish on the countertop to knock the chill off. Preheat oven to 350 degrees and bake for 30-40 minutes or until casserole is browning on top and bubbling on the sides.
Natalie