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For the the love of sugar, happiness and serendipitous occasions.

Santa Fe Breakfast Bake

This year for Father’s Day, I decided instead of (just) baking, I’d do something savory too. A Santa Fe Breakfast Bake. We’ve been doing a lot of cooking with chicken sausage in my house lately, so when I found this recipe it seemed like it’d be perfect to adapt a little. Plus, we’re all lovers of Mexican food, my Dad included, so this was right up his alley. It requires a little bit of planning ahead — you make the casserole the night before and then bake it off in the morning — but it is SO good, it’s definitely worth working into your schedule.

This year for Father’s Day, I decided instead of (just) baking, I’d do something savory too. A Santa Fe Breakfast Bake. We’ve been doing a lot of cooking with chicken sausage in my house lately, so when I found this recipe it seemed like it’d be perfect to adapt a little. Plus, we’re all lovers of Mexican food, my Dad included, so this was right up his alley. It requires a little bit of planning ahead — you make the casserole the night before and then bake it off in the morning — but it is SO good, it’s definitely worth working into your schedule.

I also baked off The World’s Greatest Coffee Cake, which is from an old issue of Cuisine Magazine. I’ve written about it before, and I am quite sure I’ll write about it countless times in the future. It is simply unbelievable — easily one of the best things I make. Since my grandparents couldn’t make it up for the morning installment of Father’s Day, I packed some casserole and coffee cake and delivered it to my grand-dad later that afternoon. (More to come on the afternoon of Father’s Day!)

This meal was a hit. It’s not for the calorie conscious, but hey, you’ve gotta splurge sometimes right? And both of these dishes are definitely worth the splurge. We all ate so much casserole that we had to take a major breather before having some coffee cake, but we stuffed ourselves with that too. It was just too good. (Love you Dad!)Anyway, this is going to be a short post, because it’s the WEEKEND so I’m off to enjoy! But the recipe is below with my changes, or you can click the link above to take you to the original.Ingredients: 1 pound pork sausage (I used chicken sausage) 1 cup salsa 1 cup canned black beans, drained & rinsed (I used one whole can) 1/2 cup frozen corn kernels (I used one cup of fresh corn off the cob) 8 corn or flour tortillas, cut into 1-inch strips (I used corn tortillas for this — I highly recommend it) 1 cup shredded mexican-style cheese 1 cup sour cream (light is fine) 1 cup milk (I used skim, you can use whatever you prefer) 2 eggs, beaten 2 egg whites, beaten (I used 3 eggs, and one egg white) 1/2 tsp salt 1/4 cup green onions, thinly sliced Sour cream, guacamole, salsa (all optional, but recommended!)Directions: Brown sausage in a large pan, and drain grease, if any (if you use chicken sausage, there should be nothing to drain). Combine salsa, sausage, beans, and corn, and set aside. Place one-third of tortilla strips in a lightly greased 11×7 baking dish (I used a 9×13 because it’s all I had, and it worked just fine). Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.

The next morning, preheat the oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Then, uncover and bake for an additional 15 minutes or so until the top is lightly golden. Serve with salsa, sour cream or guacamole, and some stallions for garnish.

So that’s that! I’ve got some great posts coming up, so stay tuned! Right now, I’m headed into Boston for some good food and fun — can’t wait! Until next time…

With love, and sugar. ENJOY!

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  1. […] when I found this recipe on Sweetly Serendipity’s blog, I immediately added it to my to-make list. While there was an egg recall, thankfully the eggs that […]

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