Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.


Recipe Summary

20 mins
1 hr 10 mins
8 hrs 40 mins
10 hrs 10 mins
1 10x9-inch baking dish


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.

  • Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.

  • Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.

  • Remove dish from refrigerator and let warm at room temperature for 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

Nutrition Facts

365 calories; protein 18.2g; carbohydrates 22.9g; fat 22g; cholesterol 154.6mg; sodium 1418.8mg. Full Nutrition