One of my favorite times to make this is when I know we are going to have overnight or early morning guests.
There is just something about starting out the day with a nice hearty breakfast or brunch that puts everyone in a better mood. This casserole feeds plenty of people so there’s always enough to go around. The fact that I can make it ahead of time and keep it in the fridge is an added bonus! Rest assured that this casserole will come out exactly how you want it whenever you make it for breakfast, brunch, lunch or dinner!
Ingredients
1 lb breakfast sausage
1/2 yellow onion, diced
1/2 red pepper, diced
1 (4 oz. can) green chile
1 Tbsp Bertolli olive oil
6 small corn tortillas
4 oz monterey jack cheese
6 large Eggland’s eggs
1/2 cup McArthur milk
1 tsp paprika
1/2 tsp red pepper flakes
Salt and pepper
Fresh chives, garnish
Instructions:
Brown the sausage. Once it’s looking nice and browned, add in the onions and peppers.
Stir in the green chiles once the veggies soften a bit. The sausage should be completely cooked at this point.
Chop up the tortillas. To make the casserole, layer in some corn strips and top with about half of the sausage mixture and cheese.
Whisk your eggs together with the paprika, red pepper flakes, and milk. Pour about half of that over the casserole.
Repeat with more corn strips, sausage, cheese, and eggs and then sprinkle the extra corn strips right on top.
As this bakes, the eggs will puff up and cover most of the casserole but the strips on top will get super crispy.
This delicious creation will need to bake at 350 degrees F. for 35 minutes or so. The eggs in the center should be just set and the strips on top should be browned and crispy.
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Quick tip: Use whatever cheese you have in the fridge.