Egg bakes are always a hit, and this great lower carb recipe is perfect for a special brunch.
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6 (6-inch) corn tortillas, cut into 1/2-inch strips
1 pound hot Italian sausage, cooked, drained
3 cups shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
8 large Land O Lakes® Eggs
1/2 cup milk
1/2 teaspoon garlic salt
1 1/2 teaspoon chili powder
2 large tomatoes, each cut into 6 thin slices
Arrange 1/2 tortilla strips, 1/2 sausage and 1 1/2 cups cheese in greased 13x9-inch baking pan. Layer with remaining tortilla strips and sausage; sprinkle with green chiles. Top with remaining cheese.
Combine milk, eggs, garlic salt and chili powder in bowl; mix well. Pour over cheese. Arrange tomato slices over cheese; sprinkle with paprika. Cover; refrigerate at least 2 hours or overnight.
Heat oven to 350°F.
Bake, uncovered, 45-55 minutes or until set in center and edges are lightly browned. Cut into squares. Serve with sour cream and salsa.
Explore reviews fromour online community
I made this recipe for Easter brunch and have made it several times since. It is excellent and very easy to make. Because I like green chiles and tomatoes I add extra.
I have given out the recipe for this wonderful dish more than any other. Everyone loves it and there are never any left overs!!!! It is sooooo good.
It's easy and delicious. I have made it several times for brunch and each time my guests have raved about it and wanted the recipes. It's a sure hit.
Made this for brunch...it was delicious!!! Thoroughly recommend it!
This is a great recipe for dinner as well as brunch. Very tasty and a nice husband pleaser. I'd advise putting a little oil on the baking dish before adding ingrediants - make it easier to serve.