Mexican Tortilla Breakfast Casserole Recipe

Mexican Tortilla Breakfast Casserole Recipe
Mexican Tortilla Breakfast Casserole Recipe photo by Johnsonville®
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Mexican Tortilla Breakfast Casserole Recipe

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Brought to you by Johnsonville® Sausage
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 50 min.

Ingredients

  • 2 packages (12 ounces, each) Johnsonville® Hot & Spicy Breakfast Sausage Links
  • 1 cup chopped onion
  • 1/2 cup chopped sweet red bell pepper
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 cans (4 ounces, each) diced mild green chilies
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper-jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 4 cups coarsely crushed tortilla chips
  • 10 eggs
  • 2-1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce

Directions

Cook sausages according to package directions; cut into 1/4-inch slices; set aside.
In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside.
In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat.
In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips.
Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Mexican Tortilla Breakfast Casserole in Johnsonville® Sausage 2018

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  • 2 packages (12 ounces, each) Johnsonville® Hot & Spicy Breakfast Sausage Links
  • 1 cup chopped onion
  • 1/2 cup chopped sweet red bell pepper
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 cans (4 ounces, each) diced mild green chilies
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper-jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 4 cups coarsely crushed tortilla chips
  • 10 eggs
  • 2-1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  1. Cook sausages according to package directions; cut into 1/4-inch slices; set aside.
  2. In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside.
  3. In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat.
  4. In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips.
  5. Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Mexican Tortilla Breakfast Casserole in Johnsonville® Sausage 2018

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