Wednesday, December 24, 2008

Southwestern Sausage Casserole

2 4oz. cans chopped green chiles
12 corn tortillas (torn in strips)
1 lb. bulk sausage
1/2 cup each of chopped green onions and green pepper
1/2 cup skim milk
2 cups shredded Monterrey Jack Cheese
4 eggs
1/2 cup egg substitute
1/2 tsp. each of garlic powder,cumin, and pepper

Fry sausage with onions and green pepper. Drain well. Combine eggs, milk and spices; mix well with whisk. Spray 13x9 pan with cooking spray. Line bottom half with tortilla pieces. sausage, chiles and Jack cheese. Repeat second layer ending with cheese. Pour egg mixture over top of casserole. Sprinkle with paprika if desired. Bake at 350 degrees for 45-50 minutes. Serves 10.

This is a great breakfast or brunch casserole which can be made the night before and baked in the morning. We had this at a church retreat many years ago and it's my go-to breakfast casserole of choice.

Amazing French Toast

1 cup corn syrup
1 cup brown sugar, packed
1 cup butter
12 slices raisin bread
6 eggs
2 cups milk
1 tsp. vanilla extract

Bring corn syrup, brown sugar and butter to a boil in a saucepan over medium heat; boil for 5 minutes. Pour into greased 13x9 baking pan. Layer half the bread slices on the mixture; top with remaining bread slices and set aside. Beat eggs, milk and vanilla together; pour over bread. Cover with aluminum foil; refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve with remaining glaze as syrup. Makes 12 servings.

From Gooseberry Creek Jolly Holidays cookbook.