Ingredients
Base
- 1 lb breakfast sausage (or ground beef, chorizo, or vegetarian alternative)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel style), undrained
- 1 tablespoon taco seasoning (store-bought or homemade)
Egg Mixture
- 10 large eggs
- 1 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Layers and Toppings
- 10-12 corn tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
- Optional toppings: Salsa, sour cream, cilantro, avocado, hot sauce
Instructions
1. Prep and Cook the Base
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks. Drain off excess grease if needed.
- Add onion and green pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes and green chilies and the taco seasoning. Cook for 1-2 minutes more.
2. Make the Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Assemble the Casserole
- Tear the tortillas into bite-sized pieces and arrange half of them in the bottom of the prepared baking dish.
- Spread the sausage mixture evenly over the tortillas.
- Sprinkle with 1 cup of the shredded cheese.
- Repeat the layers with the remaining tortillas, sausage mixture, and another cup of cheese.
- Carefully pour the egg mixture over the top of the casserole, ensuring it spreads evenly.
4. Bake
- Cover the casserole with foil and bake for 30 minutes.
- Uncover and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
5. Rest and Serve
- Let the casserole rest for 5-10 minutes before slicing and serving.
- Serve with your favorite toppings like salsa, sour cream, cilantro, avocado, hot sauce, etc.
Tips
Customize it: Swap ingredients to suit your preferences (different meats, veggies, cheeses). Add a layer of refried beans or hashbrowns for extra heartiness.
Make-Ahead: Assemble the casserole the night before and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking. You might need to add a few minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
