SOUTH-OF-THE-BORDER EGG BAKE

This recipe works great for weekend breakfast or brunch.

1 lb bulk sausage
1 can (4-oz) diced green chilies
1 pkg (1 1/4-oz) taco seasoning mix
1/2 cup water
12 corn taco shells
1 can (15-oz) rinsed and drained black beans
1 pkg (8-oz) shredded Mexican-blend cheese
10 large eggs, lightly beaten
1 cup of your favorite salsa
1 cup low-fat milk

Preheat oven to 350 degrees.

In a large skillet, over medium heat, brown the sausage. Stir sausage while cooking and break it up into small pieces. Drain off the excess fat. Return sausage to the skillet and add the green chiles, taco seasoning mix and water. Set aside.

Coarsely crush ten of the taco shells into a 13 x 9-inch baking pan or casserole dish, spreading evenly. Sprinkle the black beans over the crushed taco shells. Spread the sausage mixture evenly over the beans. Sprinkle with the shredded cheese.

In a medium mixing bowl combine the eggs, salsa and milk. Pour over the top of the cheese. Crush the other two taco shells and sprinkle evenly over the egg mixture.

Bake at 350 degrees for 45 minutes.

file

file photo for reference only

not this exact photo