Update my dinner status, I'm making this tonight.
4 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 1/2 ounces Corn muffin mix
- 1 French bread loaf chopped
- 8 ounces Spicy Italian sausage
- 1 cup Onion chopped
- 2 1/2 cups Milk
- 1 teaspoon Ground cumin
- 1/8 teaspoon Black pepper
- 10 ounces Diced tomatoes and green chiles undrained
- 4 Eggs beaten
- 4 ounces Monterey jack cheese divided
Preparation
Remove casings from sausage and cook over medium heat until browned, stirring to crumble into smaller pieces. Drain sausage when done.
Prepare corn muffin mix according to package directions. Set aside to cool.
Roughly chop french bread loaf (to total 3 cups worth of bread) and place inside of a large mixing bowl. Crumble cooled corn muffins into the bowl with the french bread loaf. Set aside.
In a separate bowl, combine milk, cumin, pepper, tomatoes and green chiles, and eggs; stir with a whisk until well blended. Add sausage mixture to this and stir well. Add this whole mixture to the bread mixture in the other bowl and stir well to mix all ingredients.
Grease a 13 x 9 pan. Spoon half of the bread mixture into pan. Top with 1/2 cup of cheese. Spoon the remaining half of bread mixture and then sprinkle the remainining 1/2 cup of cheese. Cover unbaked casserole and refrigerate for 4 to 6 hours, up to 24 hours. When ready to bake, preheat oven to 350 degrees F and let casserole sit out at room temperature for 20 minutes.
Bake casserole, uncovered, for 50 minutes to 1 hour, or until set. Let stand 10 minutes before serving.
