Mexican Breakfast Bake
- SERVES
- 6
- COOK TIME
- 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 cup 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
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.
- Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.
- In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.
- Bake 35 to 40 minutes, or until center is set. Serve immediately.
Notes
-
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!