Mexican Breakfast Casserole

  • Yield 10 servings

Simple ingredients magically create this make-ahead scrumptious breakfast dish.


1 (4-ounce) can green chiles
8 ounces ground breakfast turkey sausage
1 onion, chopped
1 red, green, or yellow bell pepper, cored and chopped
1 teaspoon minced garlic
1 tablespoon chili powder
5 eggs
4 egg whites
2 cups fat-free half-and-half
1/2 cup chopped green onions
1 1/2 cups 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.





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