Tex Mex Brunch Casserole

We often times have weekend brunch here at the cottage which happens to be a gathering place for friends and family on the weekend. We are a short walk to the lake along a lovely country road, so it is a great get away for city folks. A great brunch casserole is always a big hit with the crowd and easy for me to prepare so I can spend more time with guest. This Tex Mex Casserole recipe is just one of those favorites that we get special request for, it is delicious! It has a blend of Tex Mex ingredients and is topped off with a great garnish of our homemade hot salsa and sour cream, it really doesn't get much better than this. The casserole is a make a head recipe that can be frozen for up to 3 months after cooking and is a winner at any meal.

Tex Mex Brunch Casserole

A Recipe Worth Saving!

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Let's Cook!

Start With 

Eggs, Milk, Spices, and lots of Chilies

Add Some Sausage and Cornbread!

Add Some Sausage and Cheese

Pour Into A Casserole Baking Dish and Refrigerate Overnight

Next Morning Bake and Let It Set

Tex Mex Brunch Casserole

Miz Helen's Kitchen

Ingredients

8 eggs

1-1/2 cups milk

1-1/2 cups half and half

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 teaspoon chili powder

8 cups cooked cornbread, 2 inch cubes

1 (15 ounce) chili beans, drained

1 pound pork breakfast sausage, cooked

1 cup green chilies, diced

3 cups Cheddar and Monterey Jack Cheese, Mix, Shredded

For Garnish:

Fresh cilantro, fresh green onions, chopped, salsa, sour cream

Directions

Cook the sausage in a skillet, then drain if there is to much grease, then set aside.

In a large mixing bowl, mix together, eggs,milk, half and half, salt, pepper, cayenne, and chili powder.

Add the cornbread cubes, beans, and chilies. Gently stir the cornbread into the egg mixture and try not to break it up to much.

Stir in the cooked sausage.

Stir in 2 cups of the cheese mix.

Spray a 9X13 baking dish, then pour the casserole mix into the dish.

Sprinkle the remainder of the cheese on top of the casserole.

Cover with a plastic wrap and refrigerate for overnight or at least 8 hours.

Bake the casserole in a 375 degree oven for one hour, check the center cook 15 more minutes if need be.

Remove from the oven and let cool on a cooling rack for at least 15 minutes before slicing to serve.

Garnish with fresh cilantro, fresh green onions, salsa and sour cream.

Recipe Suggestions:

I use this cornbread recipe:

Miz Helen's Cornbread

I use this salsa recipe:

Fresh Garden Salsa

Recipe Tips:

This recipe will freeze, cooked for up to 3 months.

Enjoy!

Print Recipe

Ready To Serve

The Tex Mex Flavors 

In This Recipe Are Delicious!

Garnish With Fresh Cilantro,Green Onions,

Salsa and Sour Cream

Enjoy Every Bite!!

Thanks so much for stopping by the cottage today to spend some time with us, I sure hope that you have enjoyed the Tex Mex Brunch Casserole that we had fun making today. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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