Ingredients
[
makes 8 servings] 1lb
Keenan & Kennedy sausages 230g shredded Cheddar cheese 1/2 chopped medium onion 1 (4 ounce) can chopped green chile peppers 1 tablespoon chopped jalapeno pepper (remove if you don’t like heat) 10 eggs, lightly beaten 1 teaspoon chili powder (mild, sweet, stong – what you like) 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9×13 inch baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and cut sausages into small pieces (or crumble).
- Spread sausages into bottom of baking dish and sprinkle with cheese, onion, chile peppers, and jalapeno pepper.
- In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
- Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.
Adjustments
- If you don’t like heat, omit the chile / jalapeno. Switch with peppers etc..
- Use fresh garlic to enhance the garlic flavour. Adjust seasoning to taste.
- Try Keenan & Kennedy speciality sausages to give a variety of flavours
