Mexican Breakfast Casserole

  • Yield: 10 servings


1 (4-ounce) can green chiles
8ounces ground breakfast turkey sausage
1 onion, chopped
1 red, green, or yellow bell pepper, cored and chopped
1teaspoon minced garlic
1tablespoon chili powder
5 eggs
4 egg whites
2cups fat-free half-and-half
1/2cup chopped green onions
1 1/2cups reduced-fat shredded Mexican blend cheese
5 (8-inch) 98% fat-free tortillas, cut into quarters


  1. Spray a large baking dish with nonstick cooking spray. Layer green chiles across the bottom.
  2. Cook sausage in a large nonstick skillet until browned. Add onion and bell pepper, cooking until sausage is cooked through and vegetables are tender. Add garlic and chili powder. Remove from heat.
  3. Whisk eggs, egg whites, and half-and-half. In another bowl, combine green onion and cheese.
  4. Scoop one-third of sausage mixture over chilies in baking dish. Add a layer of one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese on top.
  5. Pour egg mixture evenly over casserole and refrigerate. Allow casserole to marinate, at least 6 hours or overnight.
  6. Preheat oven 350F. If using glass baking dish, place in cold oven and bake 50 to 60 minutes or until bubbly and golden brown. Insert a knife to ensure casserole is thoroughly cooked.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 262
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 129mg
  • Sodium 578mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 5g
  • Protein 18g