Mexican Tortilla Breakfast Casserole
Mexican Tortilla Breakfast Casserole
This dish takes the traditional casserole and adds in elements of Mexican cuisine and your favorite breakfast ingredients.
Servings
12
Ingredients
- 24 ounce johnsonville original recipe breakfast sausage links
- 1 cup chopped onion
- 1/2 cup chopped sweet red bell pepper
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 teaspoon chili powder
- 8 ounce mild green chiles, diced
- 2 cup cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1/2 cup green onion, chopped
- 1/4 cup fresh cilantro, chopped
- 4 cup tortilla chips, coarsely crushed
- 10 eggs
- 2 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
Directions
- Cook sausages according to package directions; cut them 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 powder; cook for 1 additional minute. Next, add sausage and chiles; set aside.
- In a bowl, combine cheeses, green onion, and cilantro. In a greased, 13-by-9-by2-inch 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 degrees F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.