SOUTH OF THE BORDER BREAKFAST LASAGNA

SOUTH OF THE BORDER BREAKFAST LASAGNA


2 Tbs. olive oil

1 large onion, chopped

1 jalapeno, chopped

1 small green pepper, chopped

1 small red bell pepper, chopped

1, 12 oz. packages Jones Original Pork Sausage

10 eggs

½ cup + 2 Tbs. heavy cream

1 ½ tsp. salt

½ tsp. black pepper

6, 8” flour tortillas

1, 15.5 oz. jar salsa 

3 cups shredded Mexican blend cheese

1, 2.5 oz. can sliced black olives

½ cup sour cream

1 cup grape tomatoes, chopped

¼ cup fresh cilantro, chopped

 

In a large skillet, heat the olive oil and add onions, jalapeno, and green pepper.  Cook for 2 minutes until they begin to soften.  Add the sausage to the pan and break up, cooking over medium heat until cooked through, about 10 minutes.  Drain in a colander to remove excess grease.  Wipe skillet with a paper towel to remove any residue.

 

In a separate bowl, beat eggs with ½ cup of the heavy cream, 1 tsp. of the salt, and black pepper.  Add to the skillet and cook over medium heat stirring with a spatula and scraping from the bottom of the pan until scrambled.  Eggs should be loosely scrambled.  Set aside.

 

While you are cooking the sausage mixture and eggs, heat a large dry skillet over medium heat and toast each of the tortillas until lightly browned on both sides, about 2 minutes per side.

 

Preheat oven to 350 degrees.  Spread 2 Tbs. of the salsa in the bottom of a 9” x 13” baking dish. Place two of the tortillas to cover the bottom of the dish (they will be slightly overlapping).  Spread 1/3 of the sausage mixture on top of the tortillas followed by 1/3 of the scrambled eggs.  Top with 1/3 of the remaining salsa and 1 cup of the cheese.  Repeat making two more layers, ending with the last cup of cheese and black olives.  Bake for 20-30 minutes until cheese is lightly browned.

 

In a small bowl whisk sour cream the remaining 2 Tbs. heavy cream and remaining ½ tsp. salt to create a ‘crema’ sauce.

 

Sprinkle the tomatoes and cilantro over the top of the casserole.  Cut into squares and drizzle with the crema sauce.  Devour.

 

Serves 8 


This recipe won the Jones Dairy Sausage, 'Rise, Sizzle, & Shine' contest!

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© 2020 by PAMELA GELSOMINI, LLC