This is a sponsored conversation between myself and LoneStar Eggs, all opinions and ideas are my own.
If there is one thing that is big in Texas it’s our
hair pride. Okay, so I’ve had pretty big hair over the years as well. Texans are proud of their state, their land, their accomplishments and everything we produce. MADE IN TEXAS is pretty exciting for most of us to see. We love to shop local and support the small businesses that dot our communities. This isn’t any different when it comes to our food. Menus in many restaurants tote locations that cattle are raised, such as the King Ranch. Dishes are served with a Texas flare.
To show you how proud I am to be from Texas, I wanted to share with you a delicious breakfast. If you’ve never heard of Kind Ranch, well you clearly aren’t from Texas. King Ranch is famous for their cattle, their food and their culture. Heck they even have a truck named after them. Beef isn’t the only thing Texas produces. Lonestar eggs are a Texas company that is locally producing delicious Extra Large eggs across Texas (because everything is bigger in Texas). When I saw these at my local Wal-mart I knew they were the eggs I needed to make up a delicious Texas breakfast featuring King Ranch Breakfast casserole.
This isn’t your usually breakfast casserole. This is a meal, that will fill your stomach and get you ready for a day of hard work whether you are headed out the door to the office, wrangling kids or punching a time clock.
- 1/2 French bread loaf, cubed
- 8 fajita-size corn tortillas, cut into strips
- 2 cups shredded cooked chicken
- 2 1/2 cups grated pepper Jack cheese, divided
- 3 tablespoons butter
- 1 (14.5-oz.) can diced tomatoes, drained
- 1/2 chopped onion
- 2 stalks chopped celery
- 1 (4-oz.) can diced green chilies, drained
- 1/2 tsp minced garlic
- 1 green bell pepper, chopped
- 10 large eggs
- 1 can condensed cream of mushroom soup
- 2 1/2 cups milk, divided
- 1. Toss together first 2 ingredients, and place in a greased 13" x 9" baking dish. Sprinkle with chicken and 2 cups cheese.
- 2. Melt butter in a saucepan over medium heat. Add tomatoes and next 6 ingredients, cook, stirring often, 5 to 8 minutes or until tender. Remove from heat, and cool allow to cool.
- 3. Whisk together eggs, soup, and 1 1/2 cups milk in a large bowl. Pour over bread mixture. Sprinkle with cooled veggie mixture. Cover, and chill 8 to 24 hours.
- 4. Pour remaining 1 cup milk over casserole; top with remaining 1/2 cup cheese.
- 5. Preheat oven to 325°. Bake 1 hour or until set. Serve immediately.