Description
A comforting breakfast casserole made with layered tortillas, sausage, and melted cheese, perfect for feeding a crowd.
Ingredients
Scale
- 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