Lyons Family Cookbook

Southwest Breakfast Strata

1

lb

mild ground pork sausage

1

small onion, chopped

1/2

green bell pepper, chopped

2

(10-ounce) cans diced tomatoes and green chiles

8

(10-inch) flour tortillas, torn into bite-size pieces, recommend Rudi's Organic Spelt Tortillas

3

cups

(12 ounces) shredded colby-Jack cheese blend

6

large eggs

2

cups

milk

1

tsp

salt

1/2

tsp

pepper

1

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.

2

Add chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes.

3

Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.

4

Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.

5

Bake, lightly covered with aluminum foil, at 350° for 30 minutes. Remove foil and bake and additional 15 minutes or until golden and bubbly.

Prep: 15 min., Cook: 25 min., Bake: 45 min. This recipe received our highest rating. You can prepare it the night before and pop it in the oven just before breakfast. Let stand at room temperature 30 minutes before baking.

Source

Source: Southern Living - May 2005