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Mexican Breakfast Casserole #SundaySupper - Food That Travels Well

Sunday, July 5, 2015 3:08

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Summer for many means long, lazy days at the pool or by the beach, picnics at the park and especially summer vacation! That usually means being away from home a lot and eating on the go. Stay away from the drive through and save money from eating out at restaurants by bringing along some travel friendly foods. This week at Sunday Supper we have put our heads together to bring you a nice list of our favorite, travel worthy snacks, sides, main dishes and of course desserts!

I made this Mexican Breakfast Casserole for my brother in law when his wife, my husbands older sister passed away last year. I’ll always remember how very grateful he and his young son, our nephew were to receive it and the smile it put on their faces. I can’t imagine loosing a mother {wife} who is the heart of the home and usually, as in their case the main cook.

Casseroles are the ultimate comfort food for a reason, they are hearty, piping hot and full of feel good belly foods like potatoes, cheeses and meats. Who doesn’t like a home cooked casserole every once and a while? Not only do they inspire memories of home, comfort and happiness but they are very versatile, easy to make and especially easy to pack up and take to a friend, family member or neighbor in need.

What is your favorite comfort food?

What do you like to bring with you to snack on when you travel?

What are your favorite foods to bring to a potluck?

TIME 45 MINUTES SERVES 6-8

INGREDIENTS

4 medium size russet potatoes (or 1, 1 pound bag frozen, shredded potatoes)

10 large, free range, Organic eggs

10 ounces chorizo or spicy sausage

2 cups Jack cheese (or Mexican style cheese)

1 cup of your favorite salsa

1 tablespoon butter to grease casserole dish

sliced green onion and cilantro to garnish

Preheat your oven to 400F

In a medium size pan, cook sausage until browned. Meanwhile, in a large bowl, whisk the eggs. Add salsa and stir to combined. Grease a casserole dish with the butter. Add the frozen potatoes and then pour the egg mixture over the top evenly. Top with the shredded cheese.

Bake uncovered at 400F for 35-40 minutes. The top should be golden brown. Let cool a bit then serve with chopped green onion and cilantro on top. If serving for dinner I like to add sliced radish and lettuce.

Make sure you check out the recipes below from members of the Sunday Supper Team for more recipes and foods that are travel friendly!

A huge thanks to this weeks hosts, Marion at Life Tastes Good and Colleen from Red Head Baker!!! Make sure to stop by and say hi!

Adventurous Appetizers

Bacon Cheeseburger Dip by Cosmopolitan Cornbread
Spicy Pimento Cheese by Food Lust People Love

Destination Desserts

Almond Flour Brownies by Recipe for Perfection
Cherry Blueberry Pie by Pies and Plots
Cherry Pound Cake with Lime Glaze by Grumpy’s Honeybunch
Classic Carrot Cake by That Skinny Chick Can Bake
No Bake Banana Pie in a Jar by Our Good Life
No Bake Millionaire Shortbread Cookies by Hezzi-D’s Books and Cooks
Oatmeal Raisin Banana Bars by What Smells So Good?
Triple Berry Cheesecake Crisp by Wallflour Girl

Mains in Motion

Baby Back Pork Loin Ribs by The Freshman Cook
BBQ Chicken On The Grill To Go by Family Foodie
Chicken Salad Skewers by Cindy’s Recipes and Writings
Cobb Salad in a Jar by Life Tastes Good
Farro with Eggplant and Tomato by Cooking Chat
Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
Mexican Breakfast Casserole by Simply Healthy Family
Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
Pastitsio by Food Done Light
Roasted Vegetable Tart by Adventures in All Things Food
Spinach Pie by A Day in the Life on the Farm
Vegan SuperFood Bowl by Sustainable Dad
Vegetarian Muffaletta by Jane’s Adventures in Dinner

Sightseeing Sides

Golden Sand Corn-Jin Sha Yu Mi by Curried Cantaloupe
Grilled Corn, Bean & Radish Salad by Feeding Big
Heirloom Tomato Salsa by Nosh My Way
Parmesan Pasta Salad by Recipes Food and Cooking
Pomodoro Fresco Pasta Salad by Bobbi’s Kozy Kitchen

Traveling Treats

Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
Chocolate Zucchini Muffins by Caroline’s Cooking
Energy Balls by Noshing With The Nolands
Sunflower Seed Oatmeal Bars by Magnolia Days

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.

Source: http://simplyhealthyfam.blogspot.com/2015/07/mexican-breakfast-casserole.html

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