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Rise and Shine – Breakfast Enchilada Casserole

The weekend is coming.  Shouldn’t you have something yummy to start it off with?… or finish it up with?  We think you should.  This is easy, yummy and gluten free to boot 🙂




Breakfast Enchilada Casserole

Corn tortillas, cut in half
Red, yellow and green mini peppers, chopped (approximately 2 cups)
Green onion, chopped (1 large bunch)
Garlic, chopped (2 cloves)
1 lb. sausage or chorizo sauted
1/2 lb. pepper jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
1 1/2 cups half and half
9 eggs
1 teaspoon Lawry’s seasoning salt

Enchilada sauce
Sour cream (Approximately 1 cup)
lime juice (about 1/2 cup)
Cilantro, chopped

Butter the bottom of a 9″ x1 3″ baking dish and cover with a layer of tortillas.  Add 1/2 of the grated cheese over tortillas.  Mix chopped peppers, green onion, garlic and sausage and cover the cheese layer.  Add another layer of tortillas and then the rest of the cheese.  In the blender, mix well the half and half and eggs and seasoning salt.  Pour over the tortillas, cheese and sausage.  Bake for 30140 minutes in a preheated 375 degree oven until golden brown.

While casserole is baking mix sour cream with enough lime juice to thin it to a pourable consistency.  When the casserole comes out of the oven, pour a small can of enchilada sauce over the top and then drizzle with sour cream lime juice mixture.  Put the casserole back in the oven for 10 minutes.  Top with chopped cilantro and serve immediately with fresh fruit.




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