Egg and Chili Casserole

Last week I skipped my regular Monday Cooking Through My Collection post, but today I am back with a great recipe that works for breakfast, lunch, or dinner.

This recipe comes from the Sunset Mexican Cookbook.

I will say that I did not follow the recipe for this one. I adapted it. A recipe that was classic and contemporary in 1969 may not be quite so classic and contemporary in 2015. 🙂

I love the old Sunset cookbooks that many of our moms and grandmas had. They are older recipes, but many of them are still great for today. I have picked up quite a few of the old Sunset Cookbooks used and I love them. Sometimes I follow the recipes exactly, but most of the time I adapt them or use them as inspiration for trying new things.

This recipe for egg and chili casserole is a pretty basic Mexican oven omelet, but with corn tortillas added. I make oven omelet type meals all the time, so my family liked that the tortillas in this changed it up a little.

The original recipe was meatless, but I thought my family would enjoy it with some sausage added. And we did. The sausage was great in it.

I love this recipe because it would make a great breakfast, especially for the weekends, but it also makes a great breakfast for dinner.

This makes a large pan, so if you have a smaller family you might want to half the recipe and make it in an 8×8 pan.

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Yield: 10 servings

Egg and Chili Casserole

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Breakfast for dinner is easy with this egg and chili casserole.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 pound lean ground breakfast sausage
• 12 eggs
• 3/4 cup milk
• 6 corn tortillas, cut into strips
• 4- 4 ounce cans chopped green chilies
• 4 cups shredded Monterrey jack or colby jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 350 degrees.
2. Cook sausage until browned and done. Drain off any fat.
3. Layer half of the meat in a 9x13 casserole dish.
4. Place half of the chilies evenly over meat.
5. Spread 1 cup of cheese on top of meat and chilies.
6. Layer half of the tortilla strips on top of cheese.
7. Repeat layers.
8. In a bowl combine eggs, milk, and spices. Whisk until well combined.
9. Pour over meat tortilla mixture.
10. Sprinkle with remaining 2 cups of cheese.
11. Bake for 35-40 minutes or until center is set.
12. Serve with salsa if desired.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 481Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 309mgSodium: 875mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 30g