Best Southwest Tortilla Breakfast Casserole Recipe

Introduction

This Best Southwest Tortilla Breakfast Casserole is a hearty and flavorful way to start your day. Combining savory sausage, roasted green chiles, and a silky spiced egg custard, it’s a comforting dish perfect for weekends or feeding a crowd. Layers of tortillas and melted Monterey Jack cheese add texture and richness to every bite.

Ingredients

• 1 lb breakfast sausage (browned and crumbled)
• 1 tbsp olive oil
• 1/2 onion (diced into 1/4-inch pieces)
• 1/2 red bell pepper (diced into 1/4-inch pieces)
• 4 oz green chile (roasted and chopped)
• Salt to taste
• Black pepper to taste
• 6 large eggs (room temperature for best results)
• 1/2 cup milk (whole milk recommended for creaminess)
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 4 oz Monterey Jack cheese (shredded)
• 6 small corn tortillas (cut into strips)
• Fresh chives (finely chopped, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare all ingredients by dicing the onion and red bell pepper into 1/4-inch pieces, chopping the roasted green chiles, shredding the Monterey Jack cheese, cutting the corn tortillas into strips, and finely chopping the fresh chives. Having everything ready makes assembly easier.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook for 4-5 minutes, breaking it apart until browned and crumbled. Add the diced onion and red bell pepper, cooking for another 1-2 minutes until soft. Season with salt and black pepper, then stir in the green chiles. Remove from heat and set aside.
3. Step 3: In a bowl, whisk together the eggs and milk until slightly frothy. Add paprika, red pepper flakes, and a pinch of salt, whisking to combine well. This egg custard will bind the casserole layers together.
4. Step 4: Lightly oil a 9×13-inch baking dish. Layer the casserole starting with tortilla strips on the bottom, then a portion of the sausage mixture, a handful of shredded cheese, and about one-third of the egg custard. Repeat the layers two more times, finishing with a final layer of tortilla strips on top.
5. Step 5: Bake the casserole in the preheated oven for 35 minutes, until the egg custard is set but slightly jiggly in the center when gently shaken and the top is lightly golden. Let rest for 5 minutes before serving to allow the center to finish cooking and to make slicing easier.
6. Step 6: Sprinkle freshly chopped chives over the warm casserole just before serving for a fresh, mild onion flavor that complements the rich filling.

Tips & Variations

• Use whole milk for a creamier custard, or substitute with half-and-half for extra richness.
• Swap breakfast sausage for spicy chorizo to add a smoky heat.
• Add a layer of black beans or corn for extra texture and Southwestern flair.
• For a milder dish, reduce or omit the red pepper flakes.
• Make ahead by assembling the casserole the night before and refrigerating; bake the next morning, adding a few extra minutes to baking time.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or in a 350°F oven until heated through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, but corn tortillas provide a traditional Southwest flavor and texture. Flour tortillas may create a slightly softer casserole.

Can I prepare this casserole vegan or vegetarian?

To make a vegetarian version, replace the sausage with a plant-based sausage or sautéed vegetables like mushrooms and zucchini. Use a dairy-free milk and cheese alternative to make it vegan.

Best Southwest Tortilla Breakfast Casserole Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This Best Southwest Tortilla Breakfast Casserole is a deliciously layered dish combining crumbled breakfast sausage, roasted green chiles, sautéed peppers and onions, shredded Monterey Jack cheese, and a spiced egg custard all baked together with corn tortilla strips. Perfect for a hearty family breakfast or brunch, it offers layers of smoky, savory, and mildly spicy Southwestern flavors with a wonderful creamy texture.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

For the sausage mixture:

• 1 tbsp olive oil
• 1 lb breakfast sausage (browned and crumbled)
• 1/2 onion (diced into 1/4-inch pieces)
• 1/2 red bell pepper (diced into 1/4-inch pieces)
• 4 oz green chile (roasted and chopped)
• Salt to taste
• Black pepper to taste

For the egg custard:

• 6 large eggs (room temperature for best results)
• 1/2 cup whole milk
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt to taste

For assembly:

• 6 small corn tortillas (cut into strips)
• 4 oz Monterey Jack cheese (shredded)

For garnish:

• Fresh chives (finely chopped)

Instructions

1. Prepare the Mise en Place and Preheat: Preheat your oven to 350°F (175°C). Dice the onion and red bell pepper into uniform 1/4-inch pieces, chop the roasted green chiles, shred the Monterey Jack cheese, cut the corn tortillas into strips, and finely chop the fresh chives for garnish. Having everything prepped in advance ensures a smooth assembly process.
2. Brown the Sausage and Build the Filling Base: Heat olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook for 4-5 minutes, breaking it apart until completely browned and crumbled. Add the diced onion and red bell pepper, cooking for another 1-2 minutes until vegetables begin to soften. Season with salt and black pepper, then stir in chopped green chiles. Remove from heat and set aside.
3. Prepare the Egg Custard: In a bowl, whisk together the room-temperature eggs and whole milk until well combined and slightly frothy. Add paprika, red pepper flakes, and a pinch of salt, whisking again to distribute the spices evenly.
4. Assemble the Casserole in Layers: Lightly oil or butter a 9×13-inch baking dish. Start with a layer of tortilla strips on the bottom, add a portion of the sausage mixture, then sprinkle a handful of shredded cheese. Pour approximately one-third of the egg custard over this layer. Repeat this layering two more times, ending with a final layer of tortilla strips on top.
5. Bake and Rest the Casserole: Place the assembled casserole in the preheated oven and bake for 35 minutes or until the egg custard is set but still slightly jiggly in the center and the top is lightly golden. Remove from oven and let rest for 5 minutes before serving to allow the center to finish cooking and for easy slicing.
6. Garnish and Serve: Sprinkle the finely chopped fresh chives over the warm casserole before serving to add a fresh, mild onion flavor that complements the savory dish perfectly.

Notes

• Use whole milk in the egg custard for a creamier texture; you may substitute with 2% milk if preferred.
• Room temperature eggs help create a smoother custard and even cooking.
• Roasted green chiles add smoky depth, but you can use canned green chiles if roasted are unavailable.
• Adjust red pepper flakes to your spice preference for milder or spicier casserole.
• Letting the casserole rest after baking helps it set fully and makes cutting easier.
• This casserole can be prepared a day ahead and baked fresh or fully assembled and refrigerated overnight before baking.

Keywords: southwest breakfast casserole, tortilla breakfast bake, sausage egg casserole, southwestern breakfast recipe, baked breakfast casserole