Real Recipes From Real Home Cooks ®

texas two-step breakfast casserole

(5 ratings)
Blue Ribbon Recipe by
Michelle London
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 ratings)
yield 8 serving(s)
prep time 8 Hr 15 Min
cook time 40 Min
method Bake

Ingredients For texas two-step breakfast casserole

  • 11 oz
    canned mild chilies, drained very well
  • 8
    corn tortillas, cut into strips
  • 12 oz
    bulk breakfast sausage, cooked and drained
  • 1 md
    yellow onion, diced
  • 1 1/2 c
    shredded pepper jack or cheddar cheese or a combination
  • 8
  • 1/2 c
    heavy whipping cream (can substitute milk or half and half)
  • 1/2 tsp
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    garlic salt or powder
  • 1 tsp
    ground cumin
  • 2 sm
    roma tomatoes, sliced
  • 1/2 tsp
  • 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.
    Lightly coat a 13x9-inch baking dish with non-stick spray. Spread 1/2 the amount of chilies in an even layer in the bottom of the dish.
  • Tortilla strips added to the baking dish.
    Add half of the tortilla strips.
  • Sausage and onion sprinkled on the tortilla chips.
    Add half of the sausage and onion.
  • Cheese sprinkled on top.
    Add half of the cheese.
  • Another layer of chilies, tortilla strips, sausage, onion, and cheese added.
    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.
    In a medium bowl, whisk the eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
  • Eggs poured over the casserole.
    Pour over the casserole.
  • Tomatoes arranged on top.
    Arrange the tomato slices on top. Sprinkle with paprika.
  • Casserole covered with plastic wrap.
    Cover and refrigerate overnight.
  • Breakfast casserole baking in the oven.
    The next morning, heat the oven to 350 degrees F. Uncover and bake the casserole 40 minutes or until the center has set and the edges are lightly browned.
  • Texas Two-Step Casserole with pico de gallo and cream cheese.
    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.