Name: Southwest Sausage Bake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Bulk pork sausage with sage - 1 (16 ounce) package; Flour tortillas, cut into 1-inch squares - 6; Chopped green chilies - 4 (4 ounce) cans; Shredded Monterey Jack cheese - 2 cups; Eggs - 10; Milk - ½ cup; Salt - ½ teaspoon; Garlic salt - ½ teaspoon; Onion salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Tomatoes (or to taste), sliced - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Southwest Sausage Bake

1. Bulk pork sausage with sage - 1 (16 ounce) package

2. Flour tortillas, cut into 1-inch squares - 6

3. Chopped green chilies - 4 (4 ounce) cans

4. Shredded Monterey Jack cheese - 2 cups

5. Eggs - 10

6. Milk - ½ cup

7. Salt - ½ teaspoon

8. Garlic salt - ½ teaspoon

9. Onion salt - ½ teaspoon

10. Ground black pepper - ½ teaspoon

11. Ground cumin - ½ teaspoon

12. Tomatoes (or to taste), sliced - 2

How to cook deliciously - Southwest Sausage Bake

1. Stage

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

2. Stage

Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.

3. Stage

Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.

4. Stage

Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.

5. Stage

Remove dish from refrigerator and let warm at room temperature for 30 minutes.

6. Stage

Preheat oven to 350 degrees F (175 degrees C).

7. Stage

Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.