Mexican Breakfast Casserole
1 package Pure Farmland Savory Breakfast Links
1 white onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, minced
1 cup salsa verde
10z can tomatoes with chili, drained
1 15oz can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon salt
½ cup whole milk
8 corn tortillas, torn into 1” pieces
3 cups shredded cheese
Preheat the oven to 400 degrees.
Spray a large 9×13 pan with non-stick spray and set aside.
Lightly coat skillet with non-stick cooking spray. Cook links in skillet over medium heat for 8 to 10 minutes, turning frequently to brown.
Transfer the sausage to a cutting board and let cool slightly, then chop into ½” pieces.
In the now-empty skillet, cook the onion and pepper over medium heat for 5 minutes, stirring frequently.
Add the garlic and continue to cook for 1 minute.
In a large bowl, combine the onion, peppers, salsa, beans, corn, cumin, paprika, salt, sausage, tortillas, and 2 cups of shredded cheese.
In a separate bowl, whisk together the eggs and milk.
Fold the eggs into the sausage mixture until combined.
Pour the egg mixture into the baking pan and top with the remaining cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes or until the mixture is fully set.
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