Chilies Relleno Souffle and Sausage Biscuits

I learned this recipe in the Apples of Gold Bible study I did the last few months. My hubby loves him so chillies rellenos whenever we hit our local Mexican restaurant so I was so excited to get a breakfast take on this Mexican favorite.

I made it this morning and stuck it in my fridge. I'll bake it tomorrow morning and take it along with me to Bible study to share with the ladies.

Chillies Relleno Souffle

Ingredients:

1 lb Monterrey jack cheese, shredded

1 lb sharp cheddar cheese, shredded

2 (4 oz) cans chopped green chillies, undrained

6 eggs

1 (12 oz) can evaporated milk

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. In greased 9x13 baking pan, layer in the Monterrey jack cheese, cheddar cheese and green chilies.
3. Beat eggs and four in bowl. Add evaporated milk, salt and pepper.
4. Pour over cheese and chillies in pan.
5. Bake at 350 for 45 minutes or until dry in center.
6. Let stand 10 minutes before serving.

**If using a glass pan, reduce oven temperature to 350 degrees.

This recipe was given to me by a friend at church. It is super easy and so, so yummy. It's truly a "cooking-for-dummies" recipe that "wows" every time. Try it for your next breakfast/brunch!

Sausage Biscuits

Ingredients:

1 tube sausage (any brand/type)

1 (8 oz) package cream cheese

3 tubes crescent rolls

Directions:

1. Brown package of sausage in frying pan on stove.
2. When brown, drain the grease and place in mixing bowl. Add package of softened cream cheese to sausage and blend well.
3. Open packages of crescent rolls. Unroll each crescent.
4. Place about 1 tbsp (or a little less) of the sausage mixture onto each crescent. Roll the crescent dough around the sausage so that the sausage is tucked nicely inside, the roll.
5. Bake as directed on the crescent roll package (some say 350 oven, some say 375 oven for approximately 12-15 minutes).
6. Serve immediately, though they are still yummy if not hot.