Southwesternbreakfastcasserole Recipes

Steps:

• Lightly butter both side of bread slices and place in 9x13-inch baking dish.
• In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
• Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
• In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
• Cover with foil and refrigerate overnight.
• To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.

Steps:

• 1.Combine potatoes, cheese, and seasonings in 13" X 9" X 2" baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture.
• 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400°F for 20 minutes or until egg whites are set and potatoes are tender.

Steps:

• Butter a 13 by 9-inch glass baking dish.
• Unroll the rolls and press into bottom of baking dish, sealing perforations and coming halfway up the sides to form a crust.
• In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and green chile peppers, and cook, stirring, for 4 minutes. Add the salsa and garlic powder, and cook, stirring, for one minute. Remove from heat.
• Pour sausage mixture over the rolls.
• In a large bowl, stir together the two cheeses with the green onions and the cilantro; sprinkle evenly over the sausage.
• At this point you may continue, or cover & refrigerate casserole overnight.
• In a large bowl, whisk together the eggs with the salt and black pepper; and pour over the top of the casserole.
• Preheat oven to 350 degrees F.
• Cover casserole with foil and bake for 30 minutes; remove cover and bake for another 10 to 15 minutes until golden brown and bubbly.
• Remove from oven and let rest 10 minutes before serving. Cut into squares and serve warm or at room temperature, accompanied with sour cream and salsa or picante sauce.

Steps:

• In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.