New Mexico Breakfast Strata

New Mexico Breakfast Strata

1 pound bacon
1 pound bulk breakfast sausage
1 (16 ounce) loaf French bread, cubed
1 (16 ounce) package shredded cheddar cheese, divided
1 (7 ounce) can diced green chile
2 cups milk
12 eggs

Cook and crumble bacon and sausage in separate skillets.  Drain grease.

Coat a 13x9 inch baking pan with non-stick cooking spray.  Arrange sausage in the bottom of baking pan.  Spread half of the bread cubes over sausage.

Arrange the bacon over bread.

Sprinkle cheese over bacon.  Spread green chile over cheese.  Arrange remaining  bread cubes over top.

In a large bowl, combine milk and eggs.  Salt and pepper to taste.  Mix well.

Pour egg mixture evenly over top.

Push bread down into pan.

Cover with aluminum foil.  Place in the refrigerator overnight.  Preheat oven to 350 degrees.  Bake 30 minutes.

Remove foil.  Bake an additional 30 minutes.

If you like breakfast burritos, then you are going to love this recipe.  It has all of those delicious southwestern flavors, wrapped up in one dish, that you can prepare the night before.

 

This recipe is on the mild side.  The green chiles that are in it, add pepper flavor, but not the pepper heat.  If you walk on the wild side, it is easy to spice this recipe up.  We like to top the strata with salsa.  You could also serve it with slice jalapenos to give it an extra kick, or even swap out the green chile for your favorite chile pepper.

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Enter my Giveaway for your chance to win the

Joy Bauer's Food Cures Book!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  She also has a great Giveaway on her blog! Stop by and check it out.  You'll be happy you did!

Slow Cooker Recipe: New Orleans Beans & Sausage

New Orleans Beans & Sausage

2 (16 ounce) cans pinto beans, undrained

1 pound smoked sausage, cut into 2 inch pieces

2 teaspoons Cajun seasoning

In slow cooker, combine all ingredients.  Mix well. Cover.  Cook on low 4 to 5 hours. Serve over rice if desired.  Makes 4 servings. 

Recipe can be found on page 141 in 

MY KIND OF COOKING COOKBOOK

This recipe is quicker than getting fast food from your favorite drive thru burger joint.  It's perfect for those times when you feel like there are just not enough hours in the day.  In under two minutes, you can have this meal prepped and in the slow cooker.  When you get home, your house will be filled with a delicious home cooked aroma.  

My husband sometimes likes weird flavor combination's.  I usually serve this recipe with cornbread.  He likes to put honey on his cornbread and that's not weird, it's just tasty.  One day he went a little crazy with the honey and poured it over his beans and sausage.  He justified his actions by saying he liked sweet and savory flavors together.  I know it sounds strange, but it is not half bad.  Pull out the honey bear and try it!