Fiesta Brunch Egg Casserole Followed by Potato Gun Shooting

I went to the most elegant and, at the same time, strange (but in a good way) birthday brunch ever yesterday.  It was also by far the funnest. Our cosmpolitan hostess, Madame C., lives in a lovely house in a bucolic rural setting.  We ate at her elegant table  full of sparkling china and beautiful tulips.  We brunched on Fiesta Brunch Egg Casserole while drinking mimosas using our best manners.  We then delicately inhaled the white chocolate bread pudding dessert with raspberry lime sauce.

With our appetites satiated,out came the potato gun bazooka and the shooting commenced.  BOOM! My ears are still ringing.  We spent quite awhile shooting potatoes from Madame C.’s pristine patio towards a target several hundred feet away down the slope by her pond.  Guns have never appealed to me, but I rather enjoyed shooting the potato gun and making those tater tots fly. I have decided that I need one, in fact, I left that party believing every red blooded American woman needs one. So, I am hoping that one day you, too, get invited to a birthday brunch organized and hosted by middle school teachers and that there is a potato gun there. Remember your ear plugs, though.

Madame C. graciously shared her recipe with me which won Pat Brinegar a national contest in 1994.

Fiesta Brunch Egg Casserole

Ingredients:

• 2 – 7 oz. cans chopped green chiles
• 6 corn tortillas, cut in strips
• 1 pound hot bulk sausage, cooked and drained
• 1 pound jack cheese, grated
• 8 eggs, beaten
• 1/2 cup milk
• 1/2 t. salt
• 1/2 t. pepper
• 1/2 t. ground cumin
• 1/2 t. garlic salt
• 1/2 t. onion salt
• 1/2 t. paprika
• 2 large tomatoes, sliced

Cooking Directions:

1. Spread half of the chiles on the bottom of a greased 9×13 glass baking pan. Top with half of the tortilla strips, half of sausage and half the cheese. Repeat layers.
2. Beat together the eggs, milk and all of the spices except the paprika. Pour over the step one layers.
3. Lay sliced tomatoes over the top and sprinkle with paprika.
4. Cover and refrigerate overnight.
5. Bake uncovered at 350 degrees for 50 to 60 minutes. Let rest 10 minutes before serving.
6. Serve with sour cream and salsa on the side.
7. Enjoy!