Mexican Breakfast casserole served with Aqua Fresca
This is a recipe that will quickly become a popular standard if your one who enjoys the south of the border flavor. It has become a traditional Saturday morning favorite at our house. It is so easy to prepare and it is a delicious and hearty meal.
Mexican Breakfast Casserole
Prep: 20 min Bake 25 min
1/2 pound sausage
4 eggs scrambled
3 medium potatoes, diced
1/2 onion, diced
1/2 green pepper, diced
1 can of green chili sauce
1 cup of cooked pinto beans
2 cups of Mexican cheese
1. Brown the sausage and set aside.
2. Fry the potatoes. When they’re almost done, add the peppers and onions, and fry everything until done. Season with salt, pepper, garlic powder, and fajita seasoning.
3. Spray a medium sized baking dish with cooking spray. Cut the tortillas in half and create a layer on the bottom of the pan. Sprinkle in a layer of potato, peppers and onion mixture along with sausage and 1/2 of the pinto beans, then pour uncooked scrambled eggs on top. Ladle on some of the green chili sauce. Sprinkle on some cheese. The depth and width of your pan and your desire will dictate how many layers you can make. But repeat the process at least once more, top of with more remaining pinto beans and tortillas, green chili sauce, and cheese.
4. Bake uncovered at 350 degrees for 25 minutes.
Serve with …
4 cups drinking water
2 cups fresh fruit
1/4 cup sugar
2 teaspoons lemon or lime juice
Lime or lemon wedges for garnish
combine water and fruit in a blender . Puree until smooth. Pour mixture through a sieve into a pitcher or serving container. Stir in lemon or lime juice and sugar. Add additional sugar to taste. Garnish with a lemon or lime wedge.