Recipe Monday: Southwestern Huevos

Delicious mexican eggs and tortilla chips with salsa and jalapenos. Tortilla chips is a snack made from corn, which are cut into wedges and then baked.
 

We are celebrating Christmas morning at AY Magazine.  That’s because the latest issue of our award-winning magazine is on newsstands, and I have a colorful feature about what to serve Christmas morning thanks to our friends at the Junior League of Little Rock.  I included granola, a smoothie with Prosecco (I clearly care about you people) and a strata. But what I didn’t include was something with eggs. So here is your bonus recipe and you can make this as spicy as you want.  I adapted the recipe as how I prepare it for my family.

Southwestern Huevos

from Junior League of Little Rock’s Apron Strings

Ingredients

  • 2 tablespoons. sour cream
  • 12 eggs
  • ½ large jar of salsa 
  • 1 pound of sausage
  • 1 medium onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded
  • Bunch of cilantro, chopped

Directions

  • Preheat the oven to 350 degrees
  • Combine the sour cream and the eggs in a mixer bowl and beat well.  Pour into a greased 9×13 baking dish.
  • Bake for 15 minutes or until set.  Pour the salsa over the eggs and cool.
  • Reduce the oven temperature to 300 degrees.
  • Brown the sausage in a skillet, stirring until crumbly and drain. Layer the sausage, onion and mushrooms over the salsa. Stir in the cilantro.  Top with the (holy) cheeses.
  • Bake another 30 minutes.  Serve warm or cool. But I would add some flour tortillas to warm in the skillet or microwave just because.
  • Garnish with tomato slices and green bell pepper.

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