In honor of Mother’s Day, I’m sharing a breakfast recipe that’s become one of my new favorites, courtesy of a good friend. It would make a delicious treat for mom’s special day.
Sausage and Chile Breakfast Casserole
- 1 package hot breakfast sausage
- 2 cans chopped green chiles
- 8 to 10 eggs
- Corn tortillas, torn into pieces
- 2 cups 1% milk
- 1 ½ cups Colby Jack cheese
- 1 to 2 cups spinach (some people like more or less)
- 1 tablespoon extra-virgin olive oil, plus more for the dish
Cook sausage thoroughly until browned. Remove from heat and drain grease. Add olive oil to the pan and heat the spinach until wilted. In another bowl, mix milk and eggs with a whisk. Grease a 9 x 13 inch casserole dish and place torn corn tortillas on the bottom to cover. Spread ¼ cup cheese on top of the tortillas, then layer spinach, sausage and chilies over the top. Pour ¼ of the egg mix, then repeat the layering process, ending with a final pour of the egg mix. Place the remaining tortillas and cheese on top, then press down to submerge everything.
Cover the dish with foil and refrigerate for 3 hours or overnight. Preheat oven to 350°F. Bake uncovered for 45 minutes to an hour, until the top is golden brown. Let the casserole rest for 10 minutes and then serve with a side of fruit salad.
Happy Mother’s Day! Enjoy a recent Mother’s Day video from SA Living.
You may also like Mother’s Day Etiquette: Everything’s Coming up Rosé. For more of Diane’s etiquette tips read her posts on Inc., subscribe to her articles on Huff Post, “like” The Protocol School of Texas on Facebook, and follow her on Pinterest, Instagram and Twitter. Buy her new book, Modern Etiquette for a Better Life.