Santa Fe Breakfast Bake
I saw this posted by springtimelove in BakeBakeBake the other day and was immediately enamored with how convenient it looked, not to mention its resemblance to a certain Mexican Lasagna my boyfriend and I love. I decided to make it Saturday night for brunch on Sunday.
Not content to leave well enough alone, I added some sausage and corn to the mix for more breakfasty goodness. Although it was somewhat soupy (as seems to be common with egg casseroles) on the bottom, it was delicious! The boyfriend had three big helpings and polished off leftovers later :)
Santa Fe Breakfast Bake
Recipe by: Adapted from Summer in the Country
Yields: About 6 servings
Ingredients:
1 pound pork sausage
1 cup salsa
1 cup canned black beans, drained & rinsed
1/2 cup frozen corn kernels
8 corn or flour tortillas, cut into 1-inch strips
1 cup shredded mexican-style cheese
1 cup sour cream
1 cup milk
2 eggs, beaten
2 egg whites, beaten
1/2 tsp salt
1/4 cup green onions, thinly sliced
Directions:
Brown sausage and drain, discarding grease. Combine salsa, sausage, beans, and corn; set aside. Place one-third of tortilla strips in a lightly greased 11x7 baking dish. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.
In the morning, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until lightly golden. Top with green onions and serve with salsa, sour cream, and avocado slices as desired.
To see photos of this breakfast bake in another serving dish (because I am fickle and couldn't decide which looked best), read more about my brunch habits, or make fun of me for watching lots of Star Trek, please visit my baking blog, Willow Bird Baking!
x posted to food_porn, bakebakebake, and cooking
Not content to leave well enough alone, I added some sausage and corn to the mix for more breakfasty goodness. Although it was somewhat soupy (as seems to be common with egg casseroles) on the bottom, it was delicious! The boyfriend had three big helpings and polished off leftovers later :)
Santa Fe Breakfast Bake
Recipe by: Adapted from Summer in the Country
Yields: About 6 servings
Ingredients:
1 pound pork sausage
1 cup salsa
1 cup canned black beans, drained & rinsed
1/2 cup frozen corn kernels
8 corn or flour tortillas, cut into 1-inch strips
1 cup shredded mexican-style cheese
1 cup sour cream
1 cup milk
2 eggs, beaten
2 egg whites, beaten
1/2 tsp salt
1/4 cup green onions, thinly sliced
Directions:
Brown sausage and drain, discarding grease. Combine salsa, sausage, beans, and corn; set aside. Place one-third of tortilla strips in a lightly greased 11x7 baking dish. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.
In the morning, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until lightly golden. Top with green onions and serve with salsa, sour cream, and avocado slices as desired.
To see photos of this breakfast bake in another serving dish (because I am fickle and couldn't decide which looked best), read more about my brunch habits, or make fun of me for watching lots of Star Trek, please visit my baking blog, Willow Bird Baking!
x posted to food_porn, bakebakebake, and cooking