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!
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!
chiles, canned and mild (1 7 oz. can and 1 4 oz. can)
corn tortillas, cut into strips
bulk breakfast sausage (12 oz.), cooked and drained
yellow onion, diced
heavy whipping cream (can substitute milk or half and half)
freshly ground black pepper
garlic salt or powder
pepper jack or cheddar cheese (or a combination), shredded