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Southwest Sausage Bake Recipe
Southwest Sausage Bake Recipe photo by Taste of Home

Southwest Sausage Bake Recipe

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This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit.
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + standing
MAKES: 12 servings


  • 6 flour tortillas (10 inches), cut into 1/2-inch strips
  • 4 cans (4 ounces each) chopped green chilies, drained
  • 1 pound bulk pork sausage, cooked and drained
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 10 large eggs, lightly beaten
  • 1/2 cup 2% milk
  • 1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
  • Paprika
  • 2 medium tomatoes, sliced
  • Sour cream and salsa

Nutritional Facts

1 serving (1 piece) equals 329 calories, 19 g fat (8 g saturated fat), 209 mg cholesterol, 701 mg sodium, 19 g carbohydrate, 3 g fiber, 16 g protein.


  1. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers.
  2. In a large bowl, whisk the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.
Originally published as Southwest Sausage Bake in Quick Cooking March/April 2002, p27

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Reviewed Dec. 19, 2014

"I make this every year for our staff Christmas breakfast. It's a hit and I'm always asked for the recipe. I make homemade guacamole to serve with it."

Reviewed Dec. 13, 2014

"I get requests for this casserole all the time. Huge office hit. The only thing I really substitute is corn tortillas for the flour tortillas. It gives it a more southwestern taste I think. Also I cook the green chilies with the sausage. Oh and I use sharp chedder cheese instead of the monterey jack. I've played with the recipe until I got it perfect and now this is how I make it. Like I said it's VERY requested at work. The always ask for "egg pie" lol. Glad I found it."

Reviewed Sep. 18, 2013

"I made it for an office event and everyone loved it. It was so easy to make. It was great to be able to make it the evening before and cook the next morning. A definite winner."

Reviewed Jul. 5, 2011

"This was pretty good. I like the concept -- tortillas, green chilies, etc. -- but something about it could have been better, plus the texture was a little slimy. My kids would barely eat it."

Reviewed Apr. 21, 2011

"Delicious and easy to make. I usually don't eat sausage but this was very tasty! Chilies give it a good kick. Reheats well too. A big hit for my husband as I usually don't have time to make breakfast during the week, and this works great. You won't regret for making it!"

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