Mexican Tortilla Breakfast Casserole

This dish takes the traditional casserole and adds in elements of Mexican cuisine and your favorite breakfast ingredients.
Contributor

Johnsonville Sausage

This dish takes the traditional casserole and adds in elements of Mexican cuisine and your favorite breakfast ingredients.

12
Servings
609
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24  Ounces  Johnsonville Original Recipe Breakfast Sausage Links
  • 1  Cup  chopped onion
  • 1/2  Cup  chopped sweet red bell pepper
  • 1  Tablespoon  olive oil
  • garlic cloves, minced
  • 2  Teaspoons  chili powder
  • 8  Ounces  mild green chiles, diced
  • 2  Cups  Cheddar cheese, shredded
  • 1  Cup  pepper jack cheese, shredded
  • 1/2  Cup  green onion, chopped
  • 1/4  Cup  fresh cilantro, chopped
  • 4  Cups  tortilla chips, coarsely crushed
  • 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 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.

Nutritional Facts

Total Fat
27g
39%
Sugar
6g
7%
Saturated Fat
8g
33%
Cholesterol
57mg
19%
Carbohydrate, by difference
70g
54%
Protein
25g
54%
Vitamin A, RAE
112µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
415mg
42%
Choline, total
82mg
19%
Fiber, total dietary
6g
24%
Fluoride, F
35µg
1%
Folate, total
42µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
92mg
29%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
635mg
91%
Selenium, Se
25µg
45%
Sodium, Na
1273mg
85%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
3mg
38%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.