MEXICAN TORTILLA BREAKFAST CASSEROLE 2 packages (12 ounces each) JOHNSONVILLE® Original Breakfast Sausage Links 1 cup chopped onion ½ cup chopped red bell pepper 1 tablespoon olive oil 4 garlic cloves, minced 2 teaspoons chili powder 2 cans (4 ounces each) diced mild green chilies 2 cups (8 ounces) shredded Cheddar cheese From the Kitchen of Johnsonville® Sausage 1 cup (4 ounces) shredded pepper jack cheese ½ cup chopped green onion ¼ cup chopped fresh cilantro 4 cups coarsely crushed tortilla chips, divided 10 eggs 2-1/2 cups milk ½ teaspoon salt ¼ teaspoon hot pepper sauce Preheat oven to 350°F. Cook sausage according to package directions; cut into small pieces and set aside. In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili powder; cook 1 minute longer. Stir in the sausage and chilies; set aside. In a bowl, combine the Cheddar cheese, pepper jack cheese, green onion and cilantro. Arrange one-third of the tortilla chips over the bottom of a greased 13-in. x 9-in. baking dish. Layer with half of the sausage mixture and half of the cheese mixture; repeat layers. In a bowl, whisk the eggs, milk, salt and hot pepper sauce; pour over casserole. Sprinkle with the remaining tortilla chips. Bake, uncovered, for 45-50 minutes or until a knife inserted in the center comes out clean. For this recipe and more, go to JohnsonvilleKitchens.com
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