Mexican Egg Casserole 2 Recipe

  • 8 frozen or refrigerated biscuits (baked according to package directions)
  • 1 pound sausage
  • 1 can chopped mild green chilies (4 ounce can)
  • 1 onion, chopped (small)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried leaf oregano
  • 2 cups shredded Mexican-style cheese blend
  • 8 eggs (large)
  • 2 cups milk
Heat oven to 350 degrees.

Butter a 2 1/2 to 3 quart baking dish. Split the biscuits and line the baking dish with the biscuit halves, cut side up. Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. Add the Chile peppers and seasonings. Sprinkle the sausage mixture evenly over the biscuit layer. Top with cheese. In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center. Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.

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