South of the Border Breakfast Casserole

South Of The Border Breakfast Casserole Recipe

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Lynnda Cloutier


This one is from Big Taste of Little Rock, a dandy little cookbook from Arkansas. Needs to be prepared ahead, which is great. It frees you up for other things.

★★★★★ 4 votes


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1 1/2 lbs. hot sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
4 garlic cloves, minced
2 cans chopped green chiles, 4 oz. each
1 tbsp. chili powder
1 1/2 t. cumin
8 corn tortillas cut into quarters
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
1/2 cup chopped green onion tops
1/2 cup chopped cilantro
1 large tomato, sliced
10 eggs
2 1/2 cups half and half
1/2 t. hot sauce
1/2 t. salt
1/2 t. pepper

How to Make South of the Border Breakfast Casserole


  • 1Brown sausage in skillet, stirring until crumbly. Add onion, red bell pepper and garlic. Sauté until vegetables are tender. Stir in green chiles, chili powder and cumin and sauté for 1 minute
  • 2Layer sausage mixture, tortillas, pepper jack cheese, cheddar cheese, green onion tops and cilantro one half at a time in greased 9 x 13 inch baking dish. Top with tomato slices.
  • 3Beat eggs with half land half, hot sauce, salt and pepper in a bowl. Pour over layers. Chill, covered, for 8 hours or longer. Bake at 350 for 1 1/4 hours or until golden brown. Serves 10

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About South of the Border Breakfast Casserole

Course/Dish: Meat Breakfast

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