Best Southwest Tortilla Breakfast Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
