Southwest Breakfast Casserole

1 box Jiffy Corn Bread Mix
1 pint whole milk
1/3 cup skim milk
1 lb. hot breakfast sausage cooked and drained
1 lb. shredded taco cheese blend
7 whole eggs
1.5 tbsp. Taco seasoning
1 can condensed cheddar cheese soup, undiluted
1 cup green onion tops, sliced thin
5oz diced onion
7oz jar roasted red peppers drained and chopped

1. Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well. Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f. about 10 minutes until crust is softly set, let cool.

2. Top baked corn bread crust with sausage and cheese

3. Beat 6 eggs with milk and taco seasoning. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer.

4. Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm.

Yield 12 servings

AUTHOR: Chyrel
   http://www.recipes-from-friends.com