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texas two-step breakfast casserole

★★★★★ 5
innkeeperchef avatar
a recipe by
Michelle London
@innkeeperchef
Gonzales, TX

I made some modifications to a typical Southwest breakfast casserole recipe. I love this recipe because I can make it up the night before and bake it in the morning. Egg casseroles can often be a bit dry, but this one comes out moist and delicious every time!

Blue Ribbon Recipe

This is a quick and hearty breakfast casserole. We were a bit leery there wouldn't be enough eggs (with all the other goodies packed in here), but it was perfect. It has a Tex-Mex flair to it with the green chilies, onion, and seasoning. When served with a little sour cream and pico it tastes like a breakfast taco. Great for breakfast or brunch, but could be enjoyed for dinner too.

— The Test Kitchen @kitchencrew
►
★★★★★ 5
serves 8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For texas two-step breakfast casserole

  • 2 can
    mild chilies, drained very well (1 7 oz. can and 1 4 oz. can)
  • 8
    corn tortillas, cut into strips
  • 1 pkg
    bulk breakfast sausage (12 oz.), cooked and drained
  • 1 md
    yellow onion, diced
  • 8
    eggs
  • 1/2 c
    heavy whipping cream (can substitute milk or half and half)
  • 1 tsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    salt
  • 1/2 tsp
    garlic salt or powder
  • 1 1/2 c
    pepper jack or cheddar cheese (or a combination), shredded
  • 2 sm
    roma tomatoes, sliced
  • 1/2 tsp
    paprika
  • sour cream, optional
  • pico de gallo, optional
  • romaine lettuce leaves, optional

How To Make texas two-step breakfast casserole

  • Chilies added to a baking dish.
    1
    Lightly coat a 13x9 (or similar size) baking dish with non-stick spray. Add a layer of 1/2 of the chilies.
  • Tortilla strips added to the baking dish.
    2
    Add half of the tortilla strips.
  • Sausage and onion sprinkled on the tortilla chips.
    3
    Add half of the sausage and onion.
  • Cheese sprinkled on top.
    4
    Add half of the cheese to the dish.
  • Another layer of chilies, tortilla strips, sausage, onion, and cheese added.
    5
    Repeat a second time with remaining chilies, tortilla strips, sausage, onion, and cheese.
  • Eggs, cream, salt, pepper, garlic salt, and cumin whisked together in a bowl.
    6
    In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
  • Eggs poured over the casserole.
    7
    Pour over casserole.
  • Tomatoes arranged on top.
    8
    Arrange tomato slices on top. Sprinkle with paprika.
  • Casserole covered with plastic wrap.
    9
    Cover with plastic wrap and refrigerate overnight.
  • Breakfast casserole baking in the oven.
    10
    The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
  • Texas Two-Step Casserole with pico de gallo and cream cheese.
    11
    If desired, serve with sour cream and pico de gallo. I always make up a nice display of these ingredients on a pretty serving tray with a bed of romaine lettuce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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