Fiesta Egg Breakfast Casserole

Fiesta Egg Breakfast Casserole

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Linda Brown


One of my son's favorites. Also low carb which is an added bonus!


★★★★★ 1 vote

4 to 6
15 Min
30 Min


  • 1 lb
    bulk sausage (i prefer medium spicy)
  • 1 can(s)
    diced tomatoes and green chilies - drained (10 ounce size)
  • 1/2 c
    chunky style salsa (medium or hot)
  • 2 1/2 c
    shredded velveeta cheese
  • 10 large
    eggs, slightly beaten
  • 1/2 c
    sour cream
  • 2/3 c
    half and half
  • 1 1/2 tsp
  • 1 pinch
    coarse black pepper (optional)

How to Make Fiesta Egg Breakfast Casserole


  1. Preheat oven to 325 degrees and grease 7x11 baking dish.
  2. Crumble and brown sausage in skillet and drain well. (I blot crumbles with paper towels to remove as much grease as possible.)
  3. Pour tomatoes and green chilies, salsa and cheese in skillet and cook on medium to medium-low heat, stirring constantly just until cheese melts. Remove from heat.
  4. Beat eggs in a bowl with 1 1/2 tsp salt, sour cream and half and half. Fold in crumbled sausage and tomato-cheese mixture.
  5. Transfer all into prepared dish and bake uncovered for about 25 minutes or until the center is set.
  6. Garnish with dollops of sour cream and salsa.
  7. A nice variation is to add onions, green peppers and mushrooms. There are so many variations to this recipe!

Printable Recipe Card

About Fiesta Egg Breakfast Casserole

Course/Dish: Breakfast Casseroles Eggs
Other Tags: Quick & Easy For Kids

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