Saturday, October 30, 2010

Fiesta Bake

Fiesta Bake
From “West of the Rockies” cookbook

2 seven oz. can of chopped green chiles
6 corn tortillas, cut into strips
1 pound bulk sausage, cooked and drained
1 pound cheese – Pepperjack or Monterey Jack cheese
8 eggs, beaten
½ cup milk
½ t each salt, pepper, ground cumin, garlic salt, onion salt, paprika
2 large tomatoes, sliced

Spread one can of the chiles on the bottom of a greased 9x13x2 glass dish. Top with half the tortillas, half the sausage, and half the cheese. Repeat layers.

Beat eggs, milk and all spices, except paprika. Pour over the layers. Lay sliced tomatoes over the top and sprinkle with paprika.

Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 50- 60 minutes. Let stand 10 minutes before serving.

Serve with sour cream and salsa on the side.

NOTE: for healthier options you could use soyrizo and egg beaters. I really enjoy this bake and don’t use any garnishes, sour cream and salsa. No one at breakfast yesterday used any of them either.

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