Fiesta Egg Bake
A great lower carb recipe in addition to being a
fantastic brunch dish. Make ahead the night before, then pop into the oven for
45 minutes. Great for take-along; don't forget to take the sour cream!
If you're living a low-carb lifestyle, this is a
great make-ahead for fast breakfasts - make a batch for Sunday's breakfast,
refrigerate the leftovers and on busy work-day mornings, simply heat up a square
in the microwave for a quick & hearty, healthy breakfast.
- 6 (6-inch) corn tortillas, cut into 1/2-inch
- 1 pound hot Italian bulk sausage, cooked &
- 1-1/2 cup shredded cheese (your choice -
Monterey Jack, Colby, Cheddar, etc.)
- 1/2 cup chopped green chiles
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 large ripe tomatoes, each cut into 6 thin
- Sour Cream
- Sprigs of herbs
Arrange half the tortilla
strips, half the sausage and half the cheese in greased or sprayed 13x9-inch
baking pan. Layer with remaining tortilla strips and sausage; sprinkle with
green chiles. Top with remaining cheese.
Combine milk, eggs, garlic
salt and chili powder in large bowl; mix well. Pour over layered ingredients.
Cover; refrigerate at least 2 hours or overnight.
Heat oven to 350°F.
Arrange tomato slices over cheese; sprinkle with paprika. Bake uncovered for 45
minutes or until set in center and edges are lightly browned. Cut into squares.
Serve with sour cream and sprigs of herbs for garnish.
Yield: 12 servings