This salsa breakfast casserole recipe taught me a great, big life lesson. "Never admit failure until you accept it as such." (By Napoleon Hill) I know, I know....I sound too
Prep Time: 15 Minutes Cook Time: 5 Minutes (Stove Top)
Inactive Cook Time: 45-50 Minutes Serving: 8-10
I nail most of my recipes in the first or second attempt. It is very rare to take more than 4 or 5 trials. Well, this casserole recipe is one of those rare ones.
How did I know? Just looking back to all the pics I took that I thought every time, "I think I got it this time", it has been a stretch of 3 years to get this recipe to exactly the way it is now.
How come it took so long? Well …for a person like me that don’t throw any food into the garbage, it took forever to finish the whole batch of casserole, especially if you are not satisfied with the result.
I got to say that the ingredients marry together so nice that the house smelled divine. While it was in the oven, my son said, "It smell like pizza." To complement this casserole, best is to pair it with mango slices or juice.
This salsa breakfast casserole is very similar to my other breakfast recipe, English Muffin Breakfast Casserole. If you like something less spicier and hot flavor, that may be the one you want to try. I hope you will enjoy both.
2 Packs (7 ounces each) Sausage Links (cut in ½” size)
2 Bags (5 ounces each) Croutons (I mixed one bag of garlic flavor and a bag of plain together)
2 Cups Mexican Shredded Cheese
12 Eggs (beaten)
1 Jar (16 ounces) Thick and Chunky Mild Salsa
½ teaspoon of Salt
¼ teaspoon Black Pepper
1 pinch of Freshly Ground Red Pepper Flakes (optional; a little bit go a long way)
Non-stick Cooking Spray
Serve This With:
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