I tend to bounce back and forth between being totally inspired to create delicious meals and having no clue what to cook. Lately, because I've had a bit more time, I have been in a creating mood.
I wanted to find a delicious pre-made breakfast option since early mornings at the barn can get the best of me when it comes to getting a healthy start to the day. I put a Southwest spin on a classic breakfast casserole and fed myself and Brandon this delightful dish for a week! Be sure to let me know your thoughts when you try this! Enjoy =)
P.S. For all my gluten free friends, I use Siete prouducts whenever I eat Mexican food. I love everything I try from them, especially the Cassava Flour Tortillas.
Ingredients
1 can refried beans
2-3 tortillas (depending on how you tear them up)
1 can Rotel
1 bell pepper chopped (I used 1/2 a red and 1/2 an orange pepper)
1 can diced green chiles
1 pound of sausage (you could substitute beef, chorizo, or turkey!)
2-3 green onions chopped
10 eggs - beaten
handful of tortilla chips
*optional: you can add cheese on top if you'd like*
The How To
Step 1: Grease a 9x13 pan. Preheat oven to 375.
Step 2: Sauté bell peppers and the white end of the green onions 2-3 minutes.
Step 3: Add sausage and brown.
Step 4: Once the sausage, peppers, and onions are cooked, add the Rotel and green chiles.
Step 5: Spread the refried beans along the bottom of your 9x13 pan.
Step 6: Layer the tortillas to cover as much of the refried beans as you can.
Step 7: Spread the sausage mixture over the tortillas.
Step 8: Pour eggs over the top.
Step 9: Garnish with tortillas, the greens of the green onions, and cheese if you'd like.
Step 10: Bake at 375 for 35 minutes (or so! Egg casseroles can very greatly depending on ovens so keep an eye on it).
Enjoy!
I hope you all enjoy this delicious meal!
xo,
Sara
Comments