Southwest Breakfast StrataSouthern Living Annual Recipes 2005 Copyright 2005
1 pound mild ground pork sausage I used turkey breakfast sausage
1 small onion, chopped
1/2 green bell pepper, chopped I left this out
2 (10-ounce) cans diced tomatoes and green chiles
8 (10-inch) flour tortillas, torn into bite-size pieces
3 cups (12 ounces) shredded colby-Jack cheese blend
6 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.
Add chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes.
Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.
Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.
Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly.
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Brunch recipes have been requested in the past but for some reason I never think in this direction when I'm planning dinners. I've never actually served a brunch - that just isn't something that's ever come up here. Savory brunch dishes are perfect for dinner though.
I almost bought the pork sausage for this but as I hesitated after reading the fat content, a lightbulb went off above my head and I remembered I had some turkey breakfast sausage in the deep freeze. I picked it up for $2.09/pound on clearance. I had to remove it from the casings but it was worth it to save over half the fat of the pork sausage.
This worked out great. I baked it off right away on Sunday and then we just nuked it for dinner the next night. It was nice to come home and not have to cook at all. As far as assembling this ahead as they suggested, I think I would be sure to cool the sausage completely first. Something doesn't set right with me about putting together hot meat and cold eggs and then not cooking it through right away.
We had this Monday and I've just managed to finish up this post today, on Thursday. After a record amount of time for any hobby of mine, I think food blogging has finally run it's course for the most part. I'm not ready to walk away completely but don't expect to see daily posts here anymore. It's not so much the blogging as it is the food that needs to step out of the spotlight. I turned 40 in October. 40. The holidays and some other things managed to distract me for a while but now the realization that I'm old has hit me and I've decided that it's time to get back in shape. You might be thinking that I could just focus on lighter recipes but what I need to do is stop focusing on food, period.
So, I'll be around, just not as regularly. I almost feel like this is the beginning of the end for this blog but I really don't know.
15 comments:
Well that makes me sad to hear that it is the beginning of the end!! I love your blog. But I actually like reading what you right the most.You are a good writer! Good luck with figuring things out!
Well, as you embark on a new chapter and more healthful eating reserve your posts for those times that you are really wowed by a flavorful, yet healthy dish.
Believe me, many folks are looking for good nuggets like that. ;)
Good luck on your new endeavors. I should be doing that too but I just can't seem to find the motivation. I know what I should be doing and eating but I just can't seem to make myself do it. I look forward to any updates you have.
I've never done the hot sausage, cold egg then put it in the fridge overnight either. I always baked it right away too. I'm glad someone else thought the way I do.
Good luck with your healthy eating, etc. And you can always post about exercise or other stuff that is less food focused.
Paula,
You know I have been following you since the beginning. No matter how little or how much you write, please just don't be silly like me and delete your blog.
this is good stuff!
noooooooooooo! please give this some thought.....you don't have to post every day. but if you decide to stop, thanks for sharing with us for all these years. i would miss you.
ps - DON'T say you're old, you are only a couple of years older than me! 40 isn't old at all.
Sorry to hear this - I will miss you here but understand. I wish you all the best and thank you for making my days so wonderful!
I can only imagine how much time and energy you've devoted to this blog. I absolutely love it, but can understand your wanting to switch focus. Please keep your blog available as I use it as a tool to find something new for dinner often! Best wishes and I'll still keep looking for the occasional new post.
This is the second blog that I have found and liked and the writer has gotten over it!! But good luck to you, from what I have read, which is little you seem great, but again good luck.
paula,
i have loved and followed your blog for so long; it is the first site i check each day. i hope you consider re-focusing the content as you change your cooking style. good luck and thank you so much for the wonderful recipes and inspiration!
Oh, I hate to hear that, but totally understand. Your blog is the second one I check every day. (My sister's is the first.) As someone mentioned, I hope we still have access to it, as I use it often. Thanks for all you have done.
Jan
Sad to hear you may slowly give up your blog. I've always used it to find new cookbooks or to revisit ones I have in my own collection.
I too, am trying to get a bit healthy, with me,it's just not eating as much and heading to the gym regularly. And giving away most of any dessert I make!
Good luck in whatever direction you go in ... it's just the beginning!
I love your blog. It's such a reference for me. It's like a really good tried and true online 'cookbook'. I totally understand the need to slow it down. Personally I'd be very interested in your recipes for healthy eating!
I feel absolutely comfortable here. Your entire blog looks beautiful - you're a very creative blogger! Keep it up! Best regards, cv editing service - edit-ing.services
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