Southwest Sausage and Egg Bake

As a busy working mom who barely has time to breathe on some nights, let alone cook an involved dinner, this is the kind of meal I absolutely love. It requires some advance prep time the night before, but all I have to do when I get home from work the night we have this is pop it in a preheated oven, and an hour later? We have a hot, delicious, homemade dinner. Incidentally, this is also perfect for Sunday brunch or Christmas breakfast.

There are few things that win me over more than sausage, eggs, and gooey cheese, and this recipe combines them with tortillas to make a tasty and filling casserole my whole family absolutely loved. Use spicy sausage or pepper-jack cheese for a little more heat; add in some bacon or whatever veggies you want. This recipe is endlessly adaptable, so it’s a great method to have in your cooking arsenal.

(Pay no attention to my wonky tomato slices in the photo, by the way. I fail at slicing tomatoes.)

Southwest Sausage and Egg Bake
source: adapted from Taste of Home’s Most Requested Recipes (original recipe also found here)

6 10-inch flour tortillas, cut into 1/2-inch strips
2 7-ounce cans chopped green chilies, drained
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1 1/2 teaspoons salt
1/2 teaspoon each garlic powder, onion powder, pepper, chili powder and ground cumin
2 medium tomatoes, sliced
Sour cream and salsa for serving, if desired

1. In a greased 9 x 13-inch baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers.

2. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.