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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.
Notes
  • 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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