Wednesday, March 25, 2009

Southwestern Egg Casserole

Difficulty: **

Ingredients:

6 medium-sized potatoes, peeled
12 slices thick-cut bacon
12 links Jimmy Dean sausage
12 jumbo eggs
1 cup milk
1/2 cup salsa
1/2 cup shredded cheese

Method:

Preheat your oven to 375.

1. Slice potatos into small, bite-sized pieces after peeling.
2. Cook potatos in boiling water for 12-15 minutes, until each piece can be easily pierced with a fork.
3. Fry bacon and sausage using your preferred method - on a Foreman grill, on your stovetop or under your broiler. Ensure bacon is crisp and sausage is thoroughly cooked.
4. Slice sausage into tiny pieces and cut/slice/crumble bacon into tiny pieces as well.
5. Whip scrambled eggs with a fork or whisk, stirring in milk, until an even consistency is achieved.
6. Form an even layer of potato bites on the bottom of a 9 x 12 glass baking dish.
7. Spoon and smooth an even layer of salsa over potatos.
8. Spread bacon and sausage bites over salsa - either combining the two or using bacon on one half, sausage on the other.
9. Pour egg mixture on top and place in preheated oven, uncovered.
10. Bake at 375 for 15 minutes, occasionally checking to ensure progress. No stirring is necessary.
11. Remove casserole and sprinkle shredded cheese on top. Return to oven for 5 to 10 additional minutes, or until the egg mixture is firm and starting to brown lightly.
12. Remove and serve, piping hot!

Variation:

~A variety of chopped vegetables can be added to this breakfast treat to spice it up.

Tips:

~Your egg mixture will solidify rapidly in the last few minutes of cooking - while it may be liquidy and uncooked for the first 18 minutes, it can become solid and start to brown very quickly, so watch carefully.


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