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Howard Test Kitchen 3/24/14

Mexican Breakfast Bake
What You'll Need:
  • 1/2 pound bulk pork sausage
  • 6 (5-inch) corn  tortillas
  • 1 cup shredded sharp Cheddar  cheese
  • 1 cup shredded Monterey Jack  cheese
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon chili  powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 2 scallions, thinly  sliced
  • 1 tablespoon chopped fresh  cilantro
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch  pie plate with cooking spray.
  2. In a large skillet over high heat, brown  sausage until no longer pink, stirring to crumble; drain liquid.
  3. Place corn tortillas in prepared pie plate,  overlapping and extending up sides. Evenly layer cheeses and sausage over  tortillas.
  4. In a medium bowl, whisk eggs, cream, chili  powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over  sausage.
  5. Bake 35 to 40 minutes, or until center is set.  Serve immediately.
  • If you're not shredding your own cheese, check the ingredient labels of  your packaged cheeses to make sure they're gluten free.

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