I love simple food that feels like home, and Best Southwest Tortilla Breakfast Casserole is exactly that. It fills the kitchen with warm spice and melted cheese, and it feeds a small crowd with little fuss; I even pair it with a protein-packed baked cottage cheese eggs when I need more protein.
James first taught me to layer tortillas instead of bread for a breakfast bake, and the smell always takes me back to his Saturday mornings.
Your Ingredients List
- salt to taste
- 1/2 onion (diced into 1/4-inch pieces)
- 4 oz green chile (roasted and chopped)
- black pepper to taste
- 1/2 red bell pepper (diced into 1/4-inch pieces)
- 1 lb breakfast sausage (browned and crumbled)
- 1 tbsp olive oil
- 1/2 cup milk (I use whole milk for extra creaminess)
- 6 large eggs (room temperature for best results)
- 1/2 tsp red pepper flakes
- 1 tsp paprika
- 4 oz Monterey Jack cheese (shredded)
- 6 small corn tortillas
- fresh chives (finely chopped for garnish)
My Go-To Equipment
I keep this bake easy with a few tools I use all the time. I use a 9×13 inch baking dish, a large skillet, and a bowl to whisk the eggs. For sausage tips and prep I sometimes consult the best casings for potato sausage guide when I test new sausage types.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease a 9×13 pan.
- Brown the breakfast sausage in a skillet, drain, and set aside.
- Heat olive oil and sauté the onion and red bell pepper until soft.
- Stir in the green chile and cooked sausage and warm through.
- Whisk eggs, milk, paprika, red pepper flakes, salt, and black pepper in a bowl.
- Tear tortillas into bite-size pieces and layer half in the pan.
- Spread half the sausage and veggie mix over the tortillas.
- Sprinkle half the shredded Monterey Jack cheese on top.
- Add the remaining torn tortillas and the rest of the sausage mix.
- Pour the egg mixture evenly over the layered ingredients.
- Top with the remaining cheese.
- Bake until the center is set and the top is lightly golden, about 30 to 40 minutes.
- Let rest 10 minutes, then cut into squares and garnish with fresh chives.
Healthy Twists on a Classic
I like to swap the breakfast sausage for turkey or lean chicken sausage when I want fewer calories. You can add black beans or corn for fiber and bulk. For a lighter cheese choice try a low-fat Monterey Jack or a mix of part-skim cheeses.
Serving Suggestions From My Table
I serve this with simple sides like sliced avocado and a green salad to add freshness. For a sweet finish I sometimes pair it with a warm slice of best chai cake recipe on special mornings.
Getting It Just Right
Use room temperature eggs so the bake sets evenly. Let the casserole rest before cutting so the slices hold shape. If the top browns too fast, tent with foil in the last 10 minutes.
How to Store Leftovers
Cool the casserole completely before storing. Keep leftovers in an airtight container in the fridge for up to four days. Reheat single servings in the microwave for about one to two minutes or warm slices in the oven at 325°F until heated through.
Enjoy Every Moment
I make this when I want easy comfort and a crowd-pleaser. It warms the house and keeps everyone full. I hope it finds a place on your weekend table as it does on mine.
A Few Common Questions
How long does Best Southwest Tortilla Breakfast Casserole keep in the fridge?
It keeps well for up to four days in an airtight container. Reheat small portions in the microwave or the oven.
Can I freeze Best Southwest Tortilla Breakfast Casserole?
Yes. Cool fully, wrap tightly, and freeze for up to two months. Thaw in the fridge overnight before reheating in the oven.
Can I make Best Southwest Tortilla Breakfast Casserole ahead of time?
Absolutely. Assemble the night before, keep covered in the fridge, then bake in the morning. You may need an extra 5 to 10 minutes to reach a full set.
Print
Best Southwest Tortilla Breakfast Casserole
- Total Time: 55
- Yield: 8 servings 1x
- Diet: Paleo
Description
A comforting breakfast casserole made with layered tortillas, sausage, and melted cheese, perfect for feeding a crowd.
Ingredients
- Salt to taste
- 1/2 onion (diced into 1/4-inch pieces)
- 4 oz green chile (roasted and chopped)
- Black pepper to taste
- 1/2 red bell pepper (diced into 1/4-inch pieces)
- 1 lb breakfast sausage (browned and crumbled)
- 1 tbsp olive oil
- 1/2 cup milk (preferably whole milk)
- 6 large eggs (room temperature)
- 1/2 tsp red pepper flakes
- 1 tsp paprika
- 4 oz Monterey Jack cheese (shredded)
- 6 small corn tortillas
- Fresh chives (finely chopped for garnish)
Instructions
- Preheat the oven to 350°F and grease a 9×13 pan.
- Brown the breakfast sausage in a skillet, drain, and set aside.
- Heat olive oil and sauté the onion and red bell pepper until soft.
- Stir in the green chile and cooked sausage and warm through.
- Whisk eggs, milk, paprika, red pepper flakes, salt, and black pepper in a bowl.
- Tear tortillas into bite-size pieces and layer half in the pan.
- Spread half the sausage and veggie mix over the tortillas.
- Sprinkle half the shredded Monterey Jack cheese on top.
- Add the remaining torn tortillas and the rest of the sausage mix.
- Pour the egg mixture evenly over the layered ingredients.
- Top with the remaining cheese.
- Bake until the center is set and the top is lightly golden, about 30 to 40 minutes.
- Let rest for 10 minutes, then cut into squares and garnish with fresh chives.
Notes
Use room temperature eggs for even cooking. Let the casserole rest before cutting. Tent with foil if the top browns too fast.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg
Keywords: breakfast, casserole, tortillas, comfort food