AUNT MARGARET'S BREAKFAST CASSEROLE

My Dad’s Aunt Margaret was the most amazing woman – an artist, a teacher, an avid outdoorswoman, and long-time Santa Fe resident. Whether it was taking me hiking to Bandelier National Monument, fishing at various New Mexico rivers, or making any visit with her an adventure, Aunt Margaret was always super cool. This is a breakfast casserole she made that I’d like for you to pass through your family.

Recipe Ingredients

• 1/2 CUP HEAVY CREAM

• 4 WHOLE EGGS

• 3 OZ’S GRATED CHEDDAR CHEESE

• 3 OZ’S GRATED JACK CHEESE

• 4 OZ’S COOKED SHREDDED BEEF, CHICKEN OR PORK

• 4 OZ’S 1/4″ COOKED DICED HAM

• 3 1.5 OZ SAUSAGE PATTIE

• 4 OZ’S COOKED 18/20 COUNT BACON STRIPS

• 1 JAR GREEN CHILE

• 2 JARS TEXAS SUN GOODS SALSA

• 1/2 TSP SALT & PEPPER COMBINED

Methods/Steps

1. Preheat oven to 325 degrees and grease a 4 X 8 baking dish or similar size dish

2. If using Texas Sun Goods Salsa then open 2 jars and drain out any extra juice

3. In a small mixing bowl add eggs, cream and salt & pepper. Wisk these together.

4. It’s time to put together the casserole, decide which meat or meats will be used.

5. In the baking dish layer either red or Green in the bottom of the dish.

6. Add a layer of cheese then layer of meat. Repeat this step.

7. Take egg mixture and pour evenly over the top of the Chile, meat and cheeses. Sprinkle a little cheese on top.

8. Place in oven uncovered and bake for 35-40 minutes at 325 degrees

9. Pull from oven and allow to rest for 5 minutes to set up before cutting and serving

10. If additional Chile is desired heat up another jar and serve with the casserole

Depending on the size of the portion 4-8 servings per recipe