Santa Fe Breakfast Bake

Great  make ahead brunch recipe and not as "eggy" as most breakfast casseroles.

Ingredients:
1 pound sausage, Jimmy Dean or your favorite
1 cup salsa
1 cup black beans, drained and rinsed
1/2 cup frozen corn kernels
8 flour tortillas, cut into 1 inch strips
2 cup shredded pepper jack cheese
1 cup sour cream
1 cup milk
2 eggs beaten
2 egg white beaten
1/2 t. salt
1/4 cup green onions, sliced
1 avocado diced

Directions:
Brown sausage and drain, discarding grease.  Combine salsa, sausage, beans, corn; set aside.  Place 1/3 tortillas strips in a greased 11x7 baking dish.  Top with 1/3 cup cheese and 1 cup of the salsa sausage mixture. Repeat layering with 1/3 tortilla strips, 1/3 cheese and remaining salsa sausage mixture, ending with remaining tortilla strips.  Whisk together sour cream, milk, eggs, egg whites and salt. Pour egg mixture over tortilla mixture.  Sprinkle with remaining cheese.  Cover with foil and chill overnight.
Remove dish from refrigerator for at least 10 minutes. Preheat oven to 350 degrees.  Keep loosely covered and bake 20 minutes.  Remove foil and continuing baking 15 minutes or until lightly browned.  Top with green onions and diced acocado and extra salsa and sour cream.

Pasta Primavera

Quick and easy, especially if your veggies are chopped or sliced.  And you can substitute the ham or prosciutto with shrimp or leave it out for a vegetarian dish.

Seasoning Mix
2 1/2 t. dried basil
1 1/2 t. salt
1 t. dried thyme leaves
1/4 t. white pepper
1/2 t. garlic powder
1/2 t. onion powder

2 T olive oil
1 cup thin strips prosciutto or ham
2 cups cauliflower or broccoli or mix of both
2 cups sliced mushrooms
1/2 cup sliced carrots
2 cups sliced zucchini
6 T butter
1 t. fresh minced garlic
1 cup asgaragus tips or snow peas
1 cup chopped green onions
2 cups heavy cream
9 ounces favorite pasta, cooked

Combine seasoning mix in small bowl and set aside. 
Heat the olive oil in a 12 inch skillet over high heat.  When the oil is hot, add the next 5 ingredients.  Add the butter and as it melts add the garlic and the seasoning mix.  Stir in the asparagus tips or snow peas and green onions and cook until veggies are crisp tender. Stir in the cream and bring to a boil.  Lower the heat to medium and cook until the sauce has thickened a bit, about 3 minutes.  Add the cooked pasta to the skillet and toss.  Serve with Italian bread.