Southwestern Breakfast Casserole
- One 8 1/2-ounce package corn muffin mix, prepared
- 3 cups cubed (1/2 inch) Italian bread
- 8 ounces Italian sausage
- 1 cup chopped onion
- 2 cups milk
- 1 teaspoon ground cumin
- 1/8 teaspoon black pepper
- One 10-ounce can diced tomatoes and green chilies, undrained
- 4 eggs
- 2 cups shredded Copoundy-Jack cheese, divided
Prepare the corn muffin mix according to package directions; cool. Crumble the muffins into a large bowl and stir in the bread. Set aside.
Remove the casings from the sausage and cook in a large skillet with onion over medium heat until browned, stirring to crumble. Drain.
Combine the milk, cumin, pepper, tomatoes and eggs; stir until blended. Add the sausage mixture; stir well. Stir into the bread mixture. Spoon half of the bread mixture into a 9 x 13-inch pan coated with cooking spray. Top with 1 cup cheese. Spoon the remaining bread mixture over the cheese, then top with the remaining cheese. Cover and refrigerate 8 hours or overnight.
Preheat the oven to 350 degrees F. Bake 40 minutes or until set. Let stand 10 minutes before serving.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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