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Mexican Style Breakfast Casserole

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 7 hr 15 min
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • 6 slices of bread
  • 2 tablespoons butter (or low fat butter product)
  • 4 meatless/veggie sausage patties (or any other ground up meat or meatless product)
  • 1/4 cup mushrooms (any kind), sliced (optional)
  • 1 tablespoon canola or vegetable oil
  • 8 eggs
  • 3/4 cup milk
  • 2 teaspoons chili powder
  • 1 1/2 cups Kraft Shredded Mexican Cheese mix
make it
Spray bottom of 13 x 9-inch baking dish with cooking spray. Place bread slices in the bottom of the dish, do not overlap them. Place the butter in little pats on top of each bread slice.

Cook meat/meatless product according to package directions or how you prefer (meatless sausage patties can be placed in the microwave for 40 seconds). Saute mushrooms in oil in pan over medium heat until lightly brown. Place ground up meat/meatless product in pan with mushrooms. Sautee for another 2-5 minutes, just until flavors are melded.

While that is cooking, whisk eggs, milk and chili powder in large bowl. Stir meat and mushroom mixture in with the egg mixture. Pour over bread slices in pan, spread it out so that it evenly covers the bread. Sprinkle cheese on top. Cover with plastic wrap and place in the refrigerator overnight.

Preheat oven to 350 degrees F. Place casserole in oven and bake 45 minutes.
It really needs to sit in the refrigerator for at least 6 hours for the bread to soak up the egg and milk. I usually make this in the morning and cook it for dinner. This will keep for several days in the fridge.
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