Texas Two-Step Breakfast Casserole

By Michelle London
@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!

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 4 votes

Comments:

25 Comments

Serves:

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

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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

Step-by-Step

1Lightly coat a 13x9 (or similar size) baking dish with non-stick spray. Layer 1/2 of the chiles, tortilla strips, sausage, onion, and cheese in the dish.
2Repeat a second time with remaining chiles, tortilla strips, sausage, onion, and cheese.
3In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined. Pour over casserole.
4Arrange tomato slices on top. Sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
5The 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.
6If 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.