New Mexican Breakfast

One of the things that Prayer Group has done over the years is exchange recipes.  A few years we actually brought recipes straight out of our recipe boxes.  But most years, as we've taken turns hosting, we just end up sharing how to make what we serve, and the guests go home with several new dishes to try.

I have a recipe that I got from one of the girls way back at our very first PGR. It is for Green Enchiladas, and it is wonderful!  I'll have to share it some time.

Several years later at another PGR, one of the girls made an adaptation of the Green Enchilada recipe and served it for breakfast.  And it was yum!

The original recipe involves actually filling and rolling enchiladas.  It's a process that I find particularly tedious, and as with most things in my life, 'lazy' trumps 'taste'.  So, I set out to turn the breakfast recipe into a breakfast casserole recipe.  And, it was a smashing success if I do say so myself.

I'm calling it New Mexican Breakfast, because I use our New Mexico green chili.  But it has Velveeta in it, so there is a nod to Texas in there as well.  Tonight we're serving it with biscuits and hash browns.

New Mexican Breakfast

8-10 corn tortillas
10-12 eggs, scrambled
1 lb. breakfast sausage, browned and drained
1/2 stick butter or margarine
1/2 lb. Velveeta
1 sm can green chopped green chilis
4 tbsp. flour
2 c. milk

Preheat oven to 350 degrees.  Spray a 9x13 dish with non-stick cooking spray.  Line the bottom of the pan with 1 layer of corn tortillas.  Brown and drain sausage and set sausage to the side.  Using the pan the sausage was cooked in, scramble the eggs.  Get them done, but leave them a little softer than normal, and layer eggs over the tortillas.  Put a second layer of tortillas on top of the eggs.  Melt butter in a large sauce pan.  Add Velveeta, chili, milk, and flour and warm until melted and combined.  Add sausage to sauce and warm.  Pour sauce over tortilla and egg layers.  Bake at 20-30 mins or until all bubbly.  Let sit 3-5 minutes before serving.