Whenever Courtland and I host brunch for company, we seem to make egg bakes. There are so many different ways to bake them. They are easy and can be prepared ahead of time. You are certain to impress your guests ifyou serve one with pastries/bagels, fruit, coffee and mimosas. My sister-in-law was in town last weekend, and gave us the perfect excuse to try a new egg bake recipe. This recipe is adapted from the Stampede Casserole, "Best of the Best and more" cookbook, by the Best of Bridges Series. I have to give Courtland credit for putting the egg bake together in the morning. I was at at the gym, working up an appetite for all the food:) It turned out well; however, we decided chorizo might taste better in this dish instead of pork sausage.
Sausage Egg Bake
1 1/2 lbs. pork sausage (or chorizo)
1-2 4 oz cans green chileis, diced
1/2 lb. cheddar cheese, grated
1/2 lb. monterrey jack cheese, grated
9 eggs, beaten
1 cup skim milk
2 Tbsp. flour
paprika, salt, pepper
Brown sausage and drain well. Save 1/3 chilies and set aside. Layer sausage with cheeses and remaining 2/3 chilies in a greased 9x13" baking dish. Beat eggs, milk, and flour together until well-blended. Pour over layered mixture. Decorate top of dish with chilies. Sprinkle with salt, pepper, and paprika.
Bake, uncovered, in oven at 350 degrees for 45 minutes. Let set for 5 minutes before serving.
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