Shelly's Recipe

SOUTHWESTERN BREAKFAST CASSEROLE

Category: Breakfast Casseroles

1 (8 1/2 oz) pkg corn muffin mix-prepared
3 cups cubed (1/2 inch) Italian bread
8 oz Italian sausage
1 cup chopped onion
2 cups milk
1 tsp ground cumin
1/8 tsp black pepper
1 (10 oz) can diced tomatoes and green chiles, undrained
4 eggs
2 cups shredded Colby-Jack cheese, divided

Prepare corn muffin mix according to pkg directions; cool. Crumble muffins into a large bowl and stir in bread. Set aside.

Remove casings from sausage and cook in large skillet with onion over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and eggs; stir until blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into a 13x9 inch pan coated with cooking spray. Top with 1 cup cheese. Spoon remaining bread mixture over cheese, and then top with remaining cheese. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350. Bake 40 minutes or until set. Let stand 10 minutes before serving.