SOUTH OF THE BORDER BREAKFAST LASAGNA
2 tablespoons olive oil
1 large onion, chopped
1 jalapeño, chopped
1 small green pepper, chopped
1 small red bell pepper, chopped
1, 12-ounce packages Jones Original Pork Sausage
½ cup + 2 tablespoons heavy cream
1 ½ teaspoons 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
In a large skillet, heat the olive oil and add onions, jalapeño, 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 tablespoons 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 tablespoons 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.
This recipe won the Jones Dairy Sausage, ‘Rise, Sizzle, & Shine’ contest!