This is a make Ahead Mexican Breakfast Casserole with tortillas and is a spin-off of a Tex Mex Breakfast Casserole idea. It’s an easy Overnight Mexican Breakfast Casserole spiced up with both Hatch green chile and sliced jalapenos.
Make Ahead Mexican Breakfast Casserole with tortillas, sausage, Hatch green chile and jalapenos
- 1 pound ground breakfast sausage
- 1/2 cup white onion chopped
- 3 teaspoons chile powder
- 1 1/2 cup hatch green chile chopped
- 17 oz jar or 505 green chile
- 12 eggs
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 corn tortillas cut into fourths
- sliced pickled jalapenos
- non-stick cooking spray
- 3 cups Monterey Jack cheese shredded
Spray a 9 X 13 pan with nonstick cooking spray and set aside
In a large skillet, cook the sausage and onions until the meat is brown and the onions are cooked. Add the chili powder stir to combine, and remove from heat.
Layer 1/2 cup of the green chile (or 505 if using) sprinkle on 1/3 cup of the sausage mixture and cover with 1/2 of the cut corn tortilla pieces. Sprinkle 1 cup of cheese over top.
Repeat step 3 then finished casserole with the last third of the sausage and 1/2 cup of green chile. Top with 1 cup of cheese.
Beat eggs, milk, salt and pepper in a large bowl. Gently pour over casserole evenly covering the entire dish.
Cover and refrigerate overnight or at least for 6 hours. Before baking remove from fridge and let come to room temperature about 1 hour.
Bake in 350 degree preheated oven for 80 minutes. Cover with foil the last 30 minutes to prevent the casserole from becoming over browned.
Remove from oven and let stand for 10 minutes before slicing.
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