I think I’m on a roll. Breakfast is really our favourite meal. I love having guests for breakfast! So, today we’re mixing up a lovely southwestern-style breakfast casserole. A breeze! Basically everything is assembled the night before, and in the morning we just pop it in to a pre-heated oven and 30 minutes later – breakfast! Caution – this is not a breakfast that many young children like, unless that is you’ve conditioned them to eating spicy food.
I can’t claim this recipe as my own. My dear friend Lynne shared it with me. I’ve made some very minor revisions. Now with due credit given, let’s begin!
It’s always best – and ultimately easiest – if you assemble and prep all your ingredients ahead of time. That way you know you have everything you need. There’s nothing worse than starting something and finding out that one key ingredient is missing! Also, having the right tools is essential to successful cooking! Don’t just ‘make do’ – make sure you have exactly what you need! Invest in some decent knives! Yes, they are expensive but well worth it.
This is a great breakfast treat that you need to prepare the night before! Of course, that means when you pop it in the oven the next morning, people think you must have been up crazy early to make such a great treat! Let them think that!!! So… are you ready?
Let’s get started.
For this wonderful ‘southwestern’ style breakfast strata you will need:
3 x 4oz cans mild green chilies
6 corn tortillas cut into 1″ strips
2 lbs hot Italian sausage, casing removed and cooked. If you can find it bulk (which I do) it’s easier than removing the casings and cooking up! If you want to go authentic Mexican try using Chorizo sausage. YUM!
2 1/2 cup grated Monterey Jack cheese
1/2 cup milk
1/2 tsp sea salt
2 cloves garlic, minced
1/4 cup finely chopped onion
1/2 tsp cumin
1/2 tsp fresh ground black pepper
2 large ripe tomatoes sliced
Grease a 9×13 casserole and spread with 1/2 of the green chilies. Layer 1/2 of the tortilla strips over the chilies. Cover with 1/2 of the cooked sausage and 1/2 of the cheese. Repeat this step!
In a medium bowl, beat the eggs. whisk in the milk, salt, cumin, garlic, pepper, and onions. Pour over the casserole ingredients. Sprinkle generously with paprika. Cover with plastic wrap and pop in the fridge overnight. Good night! Go to bed. Get some sleep!
In the morning – put on a pot of coffee…. breathe in that aroma! Yum. Okay, let’s get back to prepping breakfast!
Preheat the oven to 350 F (180 C). Cover the casserole with the sliced tomatoes.
Bake 1 hour or until it is set in the center and the edges are browned. Let it stand for 5 minutes to set. Cut into squares (you should be able to get about 12 slices).
Serve with salsa (as mild or spicy as you want!) and sour cream. Lighten it up with some nice fresh seasonal fruit on the side. Serve it with that pot of hot coffee, or make everyone a mimosa! This is delicious!
Guaranteed to be a BIG hit!
Sorry, I don’t have a picture of it as it came out of the oven – it was devoured by my guests last week as soon as it had set – really quickly!
Thanks to Jeffrey Tong Photography, I am pleased to show you the finished fresh from the oven result. Thanks Jeffrey!