Mexican Breakfast Bake

By: Mr. Food
By: Mr. Food

Mexican Breakfast Bake


Loaded with tons of flavor, our Mexican Breakfast Bake is a great gluten-free option that is super easy to make and is perfect for a nice weekend brunch at home!

What You'll Need:
•1/2 pound bulk pork sausage
•6 (5-inch) corn tortillas
•1 cup shredded sharp Cheddar cheese
•1 cup shredded Monterey Jack cheese
•3 eggs
•1 1/2 cups heavy cream
•1 teaspoon chili powder
•1/2 teaspoon cumin powder
•1/2 teaspoon salt
•2 scallions, thinly sliced
•1 tablespoon chopped fresh cilantro

Make Delicious Banana Chocolate Pancakes

What To Do:

1.Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
2.In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.
3.Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.
4.In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.
5.Bake 35 to 40 minutes, or until center is set. Serve immediately.

• If you're not shredding your own cheese, check the ingredient labels of your packaged cheeses to make sure they're gluten free.

• For a gluten free dessert option, try our sweet and refreshing Peach Melba Parfaits!



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