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Mexican
Breakfast Feast
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| 250 g (8 oz) | chorizo sausage, thinly sliced |
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| 175 g (6 oz) | cream cheese, softened | ||||||
| 125 mL (1/2 cup) | cornmeal | ||||||
| 50 mL (3 tbsp) | granulated sugar | ||||||
| 4 | eggs | ||||||
| 1 | can (341 mL/12 oz) corn kernels, drained (375 mL/1½ cups fresh or frozen) | ||||||
| 375 mL (1½ cups) | shredded old Cheddar cheese (175 g/6 oz) | ||||||
| 6 | green onions, sliced | ||||||
| Half | jalapeņo pepper, seeded and minced | ||||||
| 5 mL (1 tsp) | dried oregano | ||||||
| 2 mL (1/2 tsp) | each salt and pepper | ||||||
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In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 250 mL (1 cup) of the cheese, onions, jalapeņo pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 2 L (8-cup) casserole. Cover with three-quarters of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheese. Bake in 375°F (190°C) oven for about 30 minutes or until lightly golden and set. Let cool for 5 minutes. TIP: You can use kielbasa sausage instead of chorizo; omit cooking in skillet. |
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| Makes: 4 to 6 servings. | |||||||
| Preparation: 15 to 20 minutes Cooking: 30 minutes. | |||||||
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