Go Back
–+ servings
Mexican Casserole in a 9 x 13 white pan
Print

Mexican Breakfast Cassserole

A super flavorful Breakfast Casserole stuffed with corn tortillas, sausage, chilies, cheese and an egg custard!
Course Breakfast, brunch, holidays
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 535kcal
Author Kathi & Rachel

Ingredients

  • 1 pound italian sausage or chorizo
  • 1 7 oz can roasted chilies
  • 1 cup chopped yellow onions
  • 1/2 cup chopped poblano pepper bell pepper will work as well, any color
  • 1/2 teaspoon salt
  • 4 teaspoons chili powder
  • 5-6 corn tortillas halved
  • 10 large eggs
  • 3 cups half-and-half
  • 3/4 teaspoon salt
  • 3 cups grated mexican style cheese
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Condiments such as sour cream, salsa and avocado

Instructions

  • Cover a 9 by 13-inch baking dish with non stick spray, set aside.
  • In a large skillet, cook the sausage, onion and chopped pepper over medium-high heat, stirring to break up the meat, until browned. Add chilies, chili powder, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Taste for seasoning. Remove from the heat and sert aside.
  • In a large bowl, whisk the eggs and half-and-half. Add hot sauce and 3/4 teaspoon salt.
  • Layer 1/3 of the sausage mixture on the bottom of the baking pan.
    Top with a layer of halved corn tortillas.
    Sprinkle 1/3 of cheese on top of tortillas.
    Repeat two more times ending with cheese.
  • Pour egg custard mixture over casserole. Shimmy the pan to make sure the egg gets into each and every corner. Cover and refrigerate for 4 hours or overnight.
  • Preheat oven to 350 degrees. Remove the casserlole from the refrigerator and allow to warm up for 20-30 minutes on the counter.
  • Bake uncovered for 1 hour and 15 minutes or until a knife inserted in the center comes out clean
    NOTE: If your casserole is getting a bit too brown on top, tent with a piece of foil and continue to cook until done.
  • Serve with all your favorite Mexican condiments such as salsa, sour gream and avocado!

Notes

Soak for as little as 4 hours but best when refrigerated over night.

Nutrition

Calories: 535kcal | Carbohydrates: 15g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 305mg | Sodium: 978mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 10.4mg | Calcium: 634mg | Iron: 2.2mg