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Mexican Breakfast Bake - abc27 WHTM

Mexican Breakfast Bake

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Loaded with tons of flavor, Mexican Breakfast Bake is a great gluten-free option that is super easy to make and is perfect for a nice weekend brunch at home!

 

What You'll Need:

1/2 pound bulk pork sausage

6 (5-inch) corn tortillas

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

3 eggs

1 1/2 cups heavy cream

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/2 teaspoon salt

2 scallions, thinly sliced

1 tablespoon chopped fresh cilantro

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.

2. In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.

3. Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.

4. In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.

5. Bake 35 to 40 minutes, or until center is set. Serve immediately.

 

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