- Prep25 MIN
- Total1 HR 30 MIN
- Servings8
This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.
Ingredients
1
lb bulk breakfast sausage
1
cup chopped red bell pepper
6
cups cubed (1-inch) French bread
2
cups shredded Mexican cheese blend (8 oz)
1/2
cup thinly sliced green onions
1/2
cup chopped seeded plum (Roma) tomatoes
1
can (4.5 oz) Old El Paso™ chopped green chiles
10
eggs
2
cups milk
2
teaspoons chili powder
1
teaspoon ground cumin
Salsa, sour cream and chopped fresh cilantro, if desired
Steps
- 1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
- 2In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
- 3Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.
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