Southwest Breakfast Strata

We’re having a big party for my mother-in-law’s 85 birthday tonight. There is a house full of relatives and I needed an easy breakfast option. Usually, I would make this with corn tortillas, but I liked the flour tortilla option. I have slightly tweeked this recipe. I made this the night before, which makes it so easy in the morning. All I have to do is stumble to the coffee maker and take it out of the fridge. (actually my husband does the stumbling)

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Recipe from – Lindsay Powell Fooshee, Johnson City, Tennessee, Southern Living Magazine, MAY 2005

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Southwest Breakfast Strata

Serves 8

1 lb mild ground pork sausage
1 small onion, chopped
½ green or red pepper, chopped
2 (10 oz) cans diced tomatoes and green chilies
8 flour tortillas, torn into bite-size pieces
3 cups (12 oz) shredded Colby-Jack cheese blend
6 eggs
1½ cups milk or half and half
1 tsp salt
½ tsp garlic pepper

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

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.

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

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

Bake, lightly covered with aluminum foil, at 375° for 30 minutes to one hour or until golden and bubbly.

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