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Best Southwest Tortilla Breakfast Casserole

Best Southwest Tortilla Breakfast Casserole Made Easy

The Best Southwest Tortilla Breakfast Casserole combines corn tortillas, savory sausage, and creamy eggs for a delightful breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: Southwestern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Breakfast Sausage Consider using turkey or chicken sausage for a lighter touch.
  • 6 large Eggs Use room temperature for even cooking.
  • 2 cups Milk Whole milk is best for a rich texture.
  • 1 cup Green Chiles Fresh or canned options work well.
  • 1 medium Onion Dice uniformly for even cooking.
  • 1 medium Red Bell Pepper Ensure even dicing for colorful presentation.
  • 2 cups Monterey Jack Cheese Substitute with cheddar or pepper jack for variation.
For Seasoning
  • 1 teaspoon Paprika Adjust based on your spice preference.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to your heat tolerance.
  • 1 teaspoon Salt Taste as you go.
  • 1/2 teaspoon Black Pepper Freshly cracked pepper provides the best taste.

Equipment

  • 9x13-inch Baking Dish
  • Skillet
  • Mixing Bowl
  • knife
  • Cutting Board

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Gather ingredients and equipment.
  2. Prepare the fresh ingredients: dice onion and red bell pepper, chop green chiles, shred cheese, and cut tortillas into strips.
  3. In a skillet, heat olive oil and cook the breakfast sausage for 4-5 minutes until browned. Add onion and pepper, cooking for an additional 1-2 minutes.
  4. Transfer cooked sausage and veggies to a mixing bowl. Stir in salt, black pepper, and green chiles until combined.
  5. In a separate bowl, whisk together eggs, milk, paprika, red pepper flakes, and a pinch of salt until frothy.
  6. Lightly grease the baking dish. Layer tortilla strips, sausage mixture, and cheese, repeating the process and finishing with tortillas on top.
  7. Pour the egg mixture evenly over the casserole, ensuring it coats all layers.
  8. Bake for 35 minutes, until the center is set but slightly jiggly and the top is golden brown.
  9. Let the casserole rest for 10 minutes before slicing to allow the custard to firm up.
  10. Sprinkle chopped chives over the casserole. Serve warm with sour cream, salsa, or avocado.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

This casserole can be made ahead and stored in airtight containers for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes or microwave individual portions for 1-2 minutes.

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