Southwest Breakfast Casserole

• 1 box Jiffy Corn Bread Mix
• 1 pint whole milk
• 1/3 cup skim milk
• 1 lb. hot breakfast sausage cooked and drained
• 1 lb. shredded taco cheese blend
• 7 whole eggs
• 1.5 tbsp. Taco seasoning
• 1 can condensed cheddar cheese soup, undiluted
• 1 cup green onion tops, sliced thin
• 5oz diced onion
• 7oz jar roasted red peppers drained and chopped

Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f. about 10 minutes until crust is softly set, let cool.

2.Top baked corn bread crust with sausage and cheese

3.Beat 6 eggs with milk and taco seasoning. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer.

4.Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm.