Texas Two-Step Breakfast Casserole

2
Michelle London

By
@innkeeperchef

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!

Rating:
★★★★★ 4 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really good and quick casserole! I was a bit leery there wouldn't be enough eggs (with all the other goodies packed in here), but it was perfect. Not dry at all. This is great for breakfast or brunch, but would be great for dinner or a potluck. Very versatile!

Ingredients

2 can(s)
chiles, canned and mild (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 medium
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 small
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

About Texas Two-Step Breakfast Casserole

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: Southwestern
Collection: Casserole Crazy
Other Tag: For Kids
Recipe For: The Best Sausage