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.
Egg and Chili Casserole
- 1 pound 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
- Preheat oven to 350 degrees.
- Cook sausage until browned and done. Drain off any fat.
- Layer half of the meat in a 9×13 casserole dish.
- Place half of the chilies evenly over meat.
- Spread 1 cup of cheese on top of meat and chilies.
- Layer half of the tortilla strips on top of cheese.
- Repeat layers.
- In a bowl combine eggs, milk, and spices. Whisk until well combined.
- Pour over meat tortilla mixture.
- Sprinkle with remaining 2 cups of cheese.
- Bake for 35-40 minutes or until center is set.
- Serve with salsa if desired.