Mexican Tortilla Breakfast Casserole

Mexican Tortilla Breakfast Casserole
4.5 from 2 ratings
This dish takes the traditional casserole and adds in elements of Mexican cuisine and your favorite breakfast 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
  1. 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.
  2. 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.
  3. 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.