Half breakfast casserole, half enchilada dish, this baked sausage and egg dish is a favorite of mine. Prepare it the night before or day of. It has just enough cheese and crispy tortilla toppings!

Sausage and Tortilla Breakfast Casserole

Just a moment please...

Serves 4-6.
Prep Time
Total Time

Sausage, eggs, and cheese baked into a delicious tortilla breakfast casserole. Easy to make the day of or the night before!


1 pound breakfast sausage
1/2 onion, diced
1/2 red pepper, diced
1 (4 oz. can) green chile
1 tablespoons olive oil
6 small corn tortillas
4 ounces monterey jack cheese
6 large eggs
1/2 cup milk
1 teaspoon paprika
1/2 teaspoon red pepper flakes
Salt and pepper
Fresh chives, garnish
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1) Preheat oven to 350 degrees F. In a large skillet, add a drizzle of oil and sausage. Break up sausage and brown it well, cooking for 4-5 minutes over medium-high heat.

2) Add diced onion and pepper to the sausage and cook for another 1-2 minutes until veggies soften. Season with salt and pepper. Stir in green chiles and remove from heat.

3) Whisk eggs together with milk, paprika, and red chile flakes. Roughly chop tortilla strips and grate cheese.

4) In an 8×8 baking dish, spread out about a third of the tortilla strips. Then top with half of the sausage mixture and half the cheese. Pour in half of the egg mixture. Repeat: tortillas, sausage, cheese, eggs. Top the dish with the last 1/3 of the tortilla strips.

5) Bake the casserole at 350 degrees for 35 minutes or until the egg is set in the center of the dish. Remove and let cool slightly.

6) Serve casserole while hot with fresh chives.