I chose this week’s recipe from the Junior League of Little Rock’s 2009 Big Taste of Little Rock cookbook because it’s for breakfast foods.  Since I’m an intermittent faster, I don’t eat breakfast. But I do love breakfast foods, which I eat after my fast. So this recipe is perfect for “breakfast for supper,” which many people enjoy.

South-of-the-Border Breakfast Casserole


  • 1 ½ pounds hot sausage
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 2 4-ounce cans chopped green chilies
  • 1 tb. chili powder
  • 1 ½ tsp. cumin
  • 8 corn tortillas, cut into squares
  • 1 ½ cups shredded pepper Jack cheese
  • 1 ½ cups shredded cheddar cheese
  • ½ cup chopped green onion tops
  • ½ cup chopped cilantro
  • 1 large tomato, sliced
  • 10 eggs
  • 2 ½ cups half-and-half
  • ½ tsp. hot sauce
  • ½ tsp. salt
  • ½ tsp. pepper

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Brown the sausage in a skillet, stirring until crumbly.  Add the onion, red bell pepper and garlic. Sauté until the vegetables are tender.  Stir in the green chilies, chili powder and cumin and sauté for 1 minute.
Layer the sausage mixture, tortillas, pepper Jack cheese, cheddar cheese, green onion tops and cilantro one-half at a time in a greased 9×13-inch baking dish.  Top with the tomato slices.
Beat the eggs with the half-and-half, hot sauce, salt and pepper in a bowl.  Pour over the layers. Chill, covered, for 8 hours or longer. Bake at 350 degrees for 1 ¼ hours or until golden brown.

Serves 10

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