Some cosmetic changes in preparation for larger site changes in the works.

Close
Pat-NoCal

Rec: San Juan Casserole

Veteran Member
6238 posts
Joined: Dec 9, 2005

Options
Posted to Thread #12943 at 3:31 pm on Dec 9, 2008

San Juan Casserole

1 lb. bulk sausage (can use reduced-fat bulk breakfast sausage)
1/2 lb. fresh mushrooms, sliced
1/2 onion, diced
4 oz. can diced green chilies
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. sour cream
8 oz. cheddar cheese, grated
8 oz. mozzarella cheese, grated

Saute sausage until browned, drain grease, add the onions, green chilies and mushrooms and stir-fry for one minute. In a bowl, combine the eggs, sour cream, salt and pepper and mix well. Combine eggs, sausage mixture and cheeses and pour into 9x13 casserole. Bake at 400 degrees until set, approx. 15 minutes. Cut into wedges and serve with salsa (Pat’s note: I like to serve it with pico de gallo, recipe below).

Pat’s note: Recipe is easily cut in half and baked in 8-inch square dish.

Adapted from San Juan Casserole by Patty in WA @ Gails from Entertaining Recipes for Cabins, Condos and Cottages by Pamela Thomas

Pico de Gallo

In a bowl, mix:
2 cups diced fresh tomatoes
1/2 cup finely diced onion
2 tbsp minced jalapeno chiles
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
1 clove garlic, minced
salt to taste (don't omit, it brings out the flavors and juices of the other ingredients)

Can be used right away but if time permits, cover, refrigerate and allow flavors to blend for at least an hour. Yield: about 2 cups. Great served with tortilla chips, or on tacos, quesadillas, eggs, omelets and other baked breakfast casseroles.

Other messages in this thread: