I love breakfast food. All kinds of eggs, bacon, muffins, pancakes, and waffles. You name it, I want it.
We have breakfast for dinner at least once a week, except that probably has more to do with my default I-am-too-lazy-to-cook-tonight-so-here-are-some-scrambled-eggs attitude that creeps up on me every now and then, than my actual love for breakfast food.
One thing I do not like about breakfast is the amount of time some of it requires. You have to make the biscuits, fry the bacon, and cook the eggs. Urgh. And everything has to be done at exactly the same time or it doesn’t taste as good. Leftover eggs? No thanks. I am just not organized enough for that mess.
So that is why this little breakfast casserole has become my favorite. You make it the night before! Stick that baby in the fridge then pop it in the oven the next morning. Two cups of coffee later you have a piping hot, spicy sausage casserole. How easy is that?
This little guy is full of goodies. A layer of sausage and cream cheese, a layer of green chiles, bell pepper, and onion all crammed in between corn tortillas. Pour some beaten eggs over the top and sprinkle a little cheese and you have a winner.
I also like this for guests, my mom made something similar over Christmas and it was great to be able to feed a crowd of people with little to no actual cooking the morning of.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 pound spicy sausage, cooked, crumbled, and drained
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 small can of green chiles
- 6 ounces of cream cheese (reduced fat is fine)
- corn tortillas
- 1/4 cup milk
- 5 eggs
- 1/4 cup shredded cheddar cheese
- Preheat oven to 350
- Cook sausage, crumble, drain fat and combine with the cream cheese. Mix well and set aside.
- Add chopped bell pepper, onion, and green chiles, set aside.
- Grab a medium size casserole dish. I used my oval Corningware, spray with cooking spray.
- Lay corn tortillas to cover the bottom of your dish, I used three. Now add your layers in this order: sausage, tortillas, peppers mixture and repeat until you run out of ingredients.
- Beat the eggs and milk together, pour evenly over your casserole. Top with shredded cheddar.
- Cover dish and keep refrigerated overnight.
- Bake 35-40 minutes until eggs are set.
- Great served with salsa and avocado, enjoy!