Easy Tex Mex Breakfast Casserole
For the bottom part of the casserole:
1 bunch green onions, diced (use white and green parts)
5-6 pieces pork sausage, cooked, drained well and chopped into small pieces.
4-5 small pieces ham or Canadian bacon
1 14-ounce can undrained diced tomatoes
1 small can mushrooms, drained, if desired
For the batter:
5 large eggs
2 tablespoons milk
2/3 cup instant pancake mix
1/2 teaspoon oregano
For the topping:
2 cups Colby or Monterey Jack cheese
The base of this casserole needs to be put together in advance. You can either put it together one hour before serving or you can put this part of the dish together the night before. Spray a 9-inch quiche dish or 9- by 9-inch square pan with non-stick cooking spray. Place the onions and sausage in the bottom of the pan. Then layer the ham or Canadian bacon on top. Pour the tomatoes over the first bunch of ingredients. If you are using mushrooms, place the mushrooms on top of the tomatoes.
In a medium-sized bowl, mix together the ingredients for the batter. If desired, this can be mixed the night before and placed in the refrigerator.
Before cooking (or the next morning) preheat oven to 350 degrees. Bring the layered ingredients and batter mix out and let warm up for about 10 minutes. Pour the batter over layered mixture. Then top with the cheese.
Bake about 45 minutes or until golden brown.