Tuesday, December 24, 2013

Overnight Tex-Mex Tortilla Brunch Bake

 5 whole wheat tortillas (10 inch), cut into 1-inch-wide strips

1 lb.  hot Italian sausage, casings removed, cooked and drained

2-1/2 cups  KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese

8 eggs

1/2 cup  milk

1 can  (4 oz.) chopped green chiles, undrained

1/2 tsp.  garlic powder

1/2 tsp.  ground cumin

1/2 tsp.  ground black pepper

1/2 tsp.  paprika

2 cups  grape tomatoes, halved

LAYER half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
WHISK eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
HEAT oven to 350ºF. Spread tomatoes over casserole ingredients. Bake, uncovered, 45 to 50 min. or until center is set and edges are lightly browned. 

from Kraft