texas two-step breakfast casserole

Name: Texas Two-Step Breakfast Casserole
Prep time: 8 h 15 min
Cook time: 40 min
Yield: 8
Cuisine: Southwestern
Ingredients: 11 ounce(s) canned mild chilies, drained very well; 8 - corn tortillas, cut into strips; 12 ounce(s) bulk breakfast sausage, cooked and drained; 1 medium yellow onion, diced; 1 1/2 cup(s) shredded pepper jack or cheddar cheese or a combination; 8 - eggs; 1/2 cup(s) heavy whipping cream (can substitute milk or half and half); 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 1/2 teaspoon(s) garlic salt or powder; 1 teaspoon(s) ground cumin; 2 small roma tomatoes, sliced; 1/2 teaspoon(s) paprika; - sour cream, optional; - pico de gallo, optional; - romaine lettuce leaves, optional

(5 RATINGS)

4.47K Pinches 16 Photos

Michelle London

Gonzales, TX

Updated on Apr 4, 2020

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!

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Texas Two-Step Casserole ready to be sliced.

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

prep time 8 Hr 15 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

11 ounces canned mild chilies, drained very well
8 - corn tortillas, cut into strips
12 ounces bulk breakfast sausage, cooked and drained
1 medium yellow onion, diced
1 1/2 cups shredded pepper jack or cheddar cheese or a combination
8 - eggs
1/2 cup heavy whipping cream (can substitute milk or half and half)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic salt or powder
1 teaspoon ground cumin
2 small roma tomatoes, sliced
1/2 teaspoon paprika
- sour cream, optional
- pico de gallo, optional
- romaine lettuce leaves, optional

How To Make texas two-step breakfast casserole

Step 1

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.

Step 2

Add half of the tortilla strips.
Step 3

Add half of the sausage and onion.
Step 4

Add half of the cheese.
Step 5

Repeat a second time with remaining chilies, tortilla strips, sausage, onion, and cheese.
Step 6

In a medium bowl, whisk the eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
Step 7

Pour over the casserole.
Step 8

Arrange the tomato slices on top. Sprinkle with paprika.
Step 9

Cover and refrigerate overnight.
Step 10

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.
Step 11

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.
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