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Fiesta Brunch Egg Casserole Followed by Potato Gun Shooting

brunch table setting

beautiful brunch table

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. 

potato gun shooter

guest demonstrating proper potato gun technique

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



Fiesta Brunch Egg Casserole


  • 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 9x13 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!

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{ 4 comments… add one }

  • JulieJ June 11, 2012, 6:37 pm

    Madame C is looking good!

  • architect mom May 18, 2011, 10:08 am

    I know I love those night before dishes, too. It makes the next day more pleasant!

  • sciencequeen May 17, 2011, 8:19 pm

    I served this dish for Christmas brunch to the delight of all. I love the fact you make it the night before, so you just have to pop it in the oven in the morning. Yummy!

  • Shelley Barker May 17, 2011, 3:37 pm

    That guest looks mighty comfortable using a gun! Me thinks she’s shot one before, being from Jersey and all.

    PS-You need to get Madame C’s recipe for salsa chicken, which really tastes like a Middle Eastern dish. Weird, I know, but super delish. It’s one of the few meals I can throw together that makes everyone in the fam happy.

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