Egg bakes are always a hit, and this great lower carb recipe is perfect for a special brunch.
Read the Story Behind the Recipe
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Egg Bake
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
12 cup milk
12 teaspoon garlic salt
1 12 teaspoon chili powder
2 large tomatoes, each cut into 6 thin slices
Paprika
Toppings
Sour cream
Salsa
STEP 1
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.
STEP 2
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.
STEP 3
Heat oven to 350°F.
STEP 4
Bake, uncovered, 45-55 minutes or until set in center and edges are lightly browned. Cut into squares. Serve with sour cream and salsa.
