Once a month we go to Kansas City and take lunch. Sometimes we take sandwiches but that doesn’t work for some of my peeps who don’t like/can’t have sandwiches. Our solution? Brown Bag Chimichangas from the freezer.
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I shared this back in December but it is still a favorite around here. It was cool enough in the house this morning to bake this and it provides a hefty breakfast paired with some whole wheat toast & jelly.
We needed that after our late night & looking at our full day of projects! Enjoy!
Sausage Quiche Squares(14 servings; 1x3 pieces)
1 lb sausage—cooked—I use turkey sausage
1 cup shredded cheddar cheese
1 cup Monterey jack cheese
1/2 cup chopped onion
10 eggs
1 Tbsp chili powder(use it all it isn’t spicy!)
1 tsp cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 small can chopped green chilis
Mix eggs & spices in a medium bowl. Layer sausage, onion, and cheese in a 9x13 casserole dish. Pour egg mixture over sausage. Sprinkle chilis evenly over eggs(or leave one side without chilis for kids/adults who don’t like them). Bake on 375 for 18-22 minutes.
This is what it always looks like when my crew is finished with this recipe!
