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Mexican Breakfast Bake

(4 Votes)
Coming In:
35 Min

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
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!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this for Sunday brunch a couple weeks ago. We both really liked it, even as left-overs. Will make again. Have to use corn tortillas so you get a good crust!

I made this for dinner tonight, and it was very good. I used flour tortillas, and they were crispy and very good on the sides, but did not crisp up at all on the bottom. I think corn tortillas as the recipe called for might get crisper on the bottom. Very good flavors. I will make again :-)

Wowie - zowie!! Super, duper, excellent. It took me a little while to put together, but OH was it worth it. Excellent family feedback, as well. Is now our favorite breakfast casserole. We used sour cream on top. I recommend A++!

Saw this GF dish on the show this week and was elated to FINALY see you doing a recipe for us with celiac disease. I was told no Wheat, Barley, Rye and Oats. However you showed processing them and all I have read says only those fine processed in a GF free place may be used. Watch you on my local tv station Krcg Jefferson City, Missouri and daily check the emails and many recipes I want to try I must reject because ingredients aren't GF free. Thanks again. Juanita


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