Texas Two-Step Breakfast Casserole

Name: Texas Two-Step Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Southwestern
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

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 votes5

Comments:

25 Comments

Serves:

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Lightly 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.
Repeat a second time with remaining chiles, tortilla strips, sausage, onion, and cheese.
In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined. Pour over casserole.
Arrange tomato slices on top. Sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
The 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.
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.