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Egg Explosion!

"This casserole has been served at our Easter Sunday brunch for over 30 years. It's clean to modify the spiciness to suit your own family's flavor. My family likes it highly spiced, so we even have a bottle of hot sauce on the side for a further kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with extra bitter cream, if preferred"

Ingredients :

1 (1 pound) bulk beef sausage
12 eggs, crushed
1/3 cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup pickled jalapeno pepper slices, or to flavor
2 avocados, sliced

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 350 ranges F (a hundred seventy five tiers C). Grease a 13x9-inch baking dish.
Heat a massive skillet over medium-excessive warmth. Cook and stir sausage within the hot skillet until browned and crumbly, 5 to 7 mins; drain and discard grease.
Beat eggs with bitter cream in a big bowl till clean; pour into organized baking dish.
Bake eggs in preheated oven till set, approximately 15 minutes.
Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
Bake casserole till the cheese melts absolutely and the layers are hot within the center, 20 to twenty-five minutes. Arrange avocado slices over the pinnacle of the casserole.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it lightly, and make smooth-up easier.

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