Mexican Breakfast Casserole (serves 8)
450g chorizo or spicy lamb sausage
9 corn tortillas
1 jalapeño chilli, seeded, finely chopped
1 red bell pepper, chopped
200ml sliced green onions
500ml grated cheddar or pepper Jack cheese
30ml chopped Coriander
250ml Chunky salsa
Grease a 5 – 6lt pot with olive oil or cooking spray.
Place 3 tortillas in the base of the pot, tearing if needed to cover bottom.
In medium bowl, beat eggs, milk, salt and chilli with a whisk.
Top tortillas with ½ of the sausage, 1/3 of the bell pepper, green onions and cheese.
Repeat layers and top with last 1/3 of the bell pepper, green onions and cheese.
Pour the milk and egg mix over the tortillas
Cover with the lid and cook on a low heat for 25 minutes.
Place the pot on a cloth or mat in the Wonderbag, seal and leave for 4 hours
Remove the pot from the bag and if you would like more colour, place under the grill until light golden
Serve with salsa and avocado slices, if desired.
Great for brunch!
PREP TIME: 30 MINUTES
STOVE TOP: 25 MINUTES
WONDERBAG: 4 HOURS