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Grub For Guys Mexican Breakfast Casserole

Contributed By: Jon, NV | See all of Jon's recipes
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Active Time:  10 Minutes
Total Time:  40 Minutes
Breakfast casseroles are a concept I came across by accident as a young man. True to Grub for Guys nature most of my recipes are developed because I’m too lazy to cook something elaborate right? If I can find a way to build a great dish with little or no
1 Tbs. Butter
8 Medium eggs (I only use two yolks)
1Tablespoon canned diced jalapeño pepper
1 Tablespoon dried minced garlic
¼ Teaspoon cumin
1 Teaspoon dried cilantro
1 Pound breakfast sausage
1/2 Cup milk
6 to 8 Slices of bread
1/2 Cup grated or sliced pepper jack cheese
1/4 Cup picante sauce
Salt and pepper to taste
Pre-heat the oven to 350 degrees. While the oven is cooking warming lightly butter an 8x8 cake pan (2 quart).

In a skillet over medium heat break up the sausage and add the jalapeno peppers, minced garlic, and cumin. Cover the skillet and cook over medium heat stirring often to break down the sausage. Once the sausage mixture is browned spread it on a plate and set it aside to cool.

While the sausage is cooling mix the eggs, dried cilantro, milk and salt and pepper in a large mixing bowl. Wisk until it fluffs up a bit. Remember that eggs can take quite a bit of salt so be liberal.

Once the sausage mixture is cool you are ready to complete the dish. First cut the bread into fourths and fit a layer on the bottom of the pan (leaving space between each piece). Next spread half of the sausage mixture across the bread followed by ½ of the egg mixture and 1/2 of the cheese. Repeat this step one more time making two full layers. Make sure the egg mixture works its way down into all the gaps.

Pop it into the oven for three beers (40 minutes). After cooking remove the dish from the oven and let it stand for 5 minutes to cool. Now just top it off by spooning the picante across the top and GRUB!

Prep Time 4 Beers (That’s 1 for prep and 3 for cooking)

Serves up to 6 people or 4 dedicated Grubbers.

Date Added: 03/08/2010
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