DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

SOUTH OF THE BORDER BREAKFAST LASAGNA

Ingredients

2 tablespoon olive oil

1 large onion, chopped

1 jalapeno, chopped

1 small green pepper, chopped

1 small red bell pepper, chopped

1, 12 ounce packages Jones Original Pork Sausage

10 eggs

½ cup + 2 tablespoon heavy cream

1 ½ teaspoon salt

½ teaspoon black pepper

6, 8” flour tortillas

1, 15.5 ounce jar salsa

3 cups shredded Mexican blend cheese

1, 2.5 ounce can sliced black olives

½ cup sour cream

1 cup grape tomatoes, chopped

¼ cup fresh cilantro, chopped

Instructions

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 teaspoon 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 tablespoon 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 ⅓ of the sausage mixture on top of the tortillas followed by ⅓ of the scrambled eggs.  Top with ⅓ 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 tablespoon heavy cream and remaining ½ teaspoon 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!

You May Also Like...

fullsizeoutput_20cf3

GRILLED ASPARAGUS AND CORN SALAD 

fullsizeoutput_1d993

SAUSAGE, MUSHROOM, TOMATO AND SPINACH STRATA

LOADED VEGETABLE TART WITH HERBS AND LEEK MAYO CREAM

LOADED VEGETABLE TART WITH HERBS AND LEEK MAYO CREAM

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00