Ingredients:
¾ cup Tejano salsa medium or hot
1 cup marinated artichoke hearts, drained and chopped
¼ cup Parmesan cheese, grated
1 cup Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
6 large eggs
1 – 8oz sour cream
1 cup low fat sausage, cut into bite-size
Directions
Preheat oven to 350 degrees. Grease a 10” casserole dish (oven safe). Spread salsa on the bottom. Sprinkle chopped artichoke evenly over salsa. Next, sprinkle Parmesan cheese over artichoke then the Monterey and Cheddar cheeses. Add the sausage (we use homemade turkey sausage; if using fatty sausage, cook first and drain grease before spreading in casserole). Blend eggs and sour cream with blender until smooth. Pour over cheeses and bake uncovered for 30-40 minutes or until set.
Use “broil” setting for 1 minute or less at the end to form a “golden top”. Watch carefully.
Breakfast was never this good!!
1 cup marinated artichoke hearts, drained and chopped
¼ cup Parmesan cheese, grated
1 cup Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
6 large eggs
1 – 8oz sour cream
1 cup low fat sausage, cut into bite-size
Directions
Preheat oven to 350 degrees. Grease a 10” casserole dish (oven safe). Spread salsa on the bottom. Sprinkle chopped artichoke evenly over salsa. Next, sprinkle Parmesan cheese over artichoke then the Monterey and Cheddar cheeses. Add the sausage (we use homemade turkey sausage; if using fatty sausage, cook first and drain grease before spreading in casserole). Blend eggs and sour cream with blender until smooth. Pour over cheeses and bake uncovered for 30-40 minutes or until set.
Use “broil” setting for 1 minute or less at the end to form a “golden top”. Watch carefully.
Breakfast was never this good!!
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