Old New Mexican Breakfast Casserole
Wake up to bold Southwestern flavors with this Old New Mexican Breakfast Casserole, a hearty dish that brings together savory layers of roasted green chiles, spiced breakfast sausage, and creamy cheddar cheese. Perfect for feeding a crowd, this make-ahead-friendly casserole combines soft corn tortillas soaked in a rich egg-and-milk custard, creating the ultimate comfort food for breakfast or brunch. Aromatic cumin, sautéed onions, and garlic enhance every bite, while the golden, bubbly top adds a tempting finishing touch. Ready in just about an hour, this casserole is ideal for lazy mornings and pairs wonderfully with salsa, sour cream, or a sprinkle of fresh cilantro for a vibrant, customizable finish. Enjoy a warm, satisfying taste of New Mexican cuisine with each delicious slice!
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Recipe Information
Ingredients
- 10 pieces Large eggs
- 1 cup Whole milk
- 1 pound Ground breakfast sausage
- 1 cup Green chiles, roasted and diced
- 2 cups Shredded cheddar cheese
- 8 pieces Corn tortillas
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter or cooking spray (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it apart into crumbles with a spatula. Remove the sausage and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
In the same skillet, sauté the diced onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the roasted green chiles, cooked sausage, ground cumin, salt, and black pepper to the skillet. Mix well and cook for an additional 2 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs and milk until fully combined. Set aside.
Layer 4 corn tortillas at the bottom of the greased baking dish, tearing them as needed to cover the base evenly.
Spread half of the sausage and green chile mixture over the tortillas. Sprinkle 1 cup of shredded cheddar cheese evenly over the layer.
Repeat the layers with the remaining 4 tortillas, sausage-green chile mixture, and 1 cup of shredded cheddar cheese.
Pour the egg and milk mixture evenly over the entire dish, allowing it to soak through the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the top is golden and the casserole is set in the center.
Let the casserole rest for 5-10 minutes before slicing and serving. Enjoy with your favorite toppings such as salsa, sour cream, or fresh cilantro!
Nutrition Facts
Calories |
4434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.4 g | 381% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2481 mg | 827% | |
| Sodium | 8800 mg | 383% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 29.6 g | ||
| Protein | 208.2 g | 416% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 2649 mg | 204% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3487 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
