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.
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 8|
|Calories from Fat: 268 (47%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 582.6mg||179 %|
|Sodium 1112.5mg||38 %|
|Potassium 432.6mg||11 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 40.8g|
|Protein 31.4g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 565
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