[Pote05]

Southwest Breakfast Casserole



1 pkg Jiffy Corn Bread Mix
1 pint whole milk
1/3 cup skim milk
1 lb. hot breakfast sausage cooked and drained
1 lb. shredded taco cheese blend
7 whole eggs
1.5 tbsp. Taco seasoning
1 tbsp. Cajun Spice
1 can condensed cheddar cheese soup, undiluted
1 cup green onion tops, sliced thin
5oz diced red onion
7oz jar roasted red peppers drained and chopped



1.Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well.
Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f. about 10 minutes until crust is softly set, let cool.

2.Top baked corn bread crust with sausage and cheese

3.Beat 6 eggs with milk and seasonings. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer.

4.Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm