Bed & Breakfast Inns

List Your Inn Innkeeper Log In
Print It

Southwest Breakfast Casserole

From THE WHITE GARDEN INN

Yield:

12

Directions

Ingredients
  • - 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
    • Directions
    1. Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well.
    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.
    Top