Mexican Baked Eggs With Cheese And Bell Peppers

Total Time: 1 hr 33 mins Preparation Time: 30 mins Cook Time: 1 hr 3 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter, melted
• 7 corn tortillas (6-inch tortillas)
• 8 ounces spicy breakfast sausage meat
• 8 ounces red bell peppers, cored and cut into 1-inch pieces
• 8 ounces green bell peppers, cored and cut into 1-inch pieces
• 6 large green onions, cut into 1-inch pieces (4 oz. total)
• 1 large garlic clove
• 1 medium jalapenos or 1 medium serrano chili, stemmed
• 8 ounces muenster cheese, cut into 1-inch pieces
• 1 slice bread, quartered (1-ounce)
• 10 eggs
• 1/2 cup milk
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• fresh cilantro leaves
• sour cream
• garden salsa

Recipe

• 1 position rack in center of oven and preheat to 325 degrees.
• 2 line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
• 3 brush both sides of tortillas with melted butter.
• 4 center 1 tortilla in bottom of pan; arrange remaining tortillas around sides of pan, overlapping slightly, allowing about 2 inches overhang and covering pan completely; set pan on baking sheet.
• 5 heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
• 6 blot any drippings with paper towels.
• 7 reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
• 8 with steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
• 9 add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
• 10 with steel knife, mince cheese;remove from work bowl and set aside.
• 11 process bread to fine crumbs, about 1 minute.
• 12 add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
• 13 spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
• 14 pour in egg mixture and sprinkle with cheese.
• 15 bake 5 minutes;fold tortilla overhang over cheese.
• 16 continue baking until puffy and pale gold, about 50 minutes.
• 17 run thin knife between tortillas and pan sides; release sides.
• 18 garnish with cilantro and serve hot with sour cream and garden salsa.