Eggs Ole Mexican Breakfast Casserole
Experience a delightful start to your day with this Eggs Ole Mexican Breakfast Casserole! Perfect for family brunches or festive gatherings, this dish features layers of tender corn tortillas, savory chicken sausage, and a rich blend of cheeses. The addition of thick salsa brings a zesty kick, while a creamy queso topping elevates the flavors. This casserole is not only easy to prepare but can also be made ahead of time for a hassle-free morning. With its mouth-watering taste and hearty portions, it’s sure to become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 12 yellow corn tortillas
- 1 pound bulk chicken sausage
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 16 large eggs
- 12 ounces thick salsa
- 1 cup sour cream
- For Queso Sauce: 12 ounces Velveeta, 8 ounces salsa, 6 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C).
- Heat canola oil in a skillet and cook each tortilla until lightly golden. Transfer to paper towels.
- In the same skillet, brown the chicken sausage until fully cooked and drain excess grease.
- In a greased 9×13 casserole dish, layer half-cut tortillas, followed by chicken sausage and shredded cheeses.
- In a bowl, whisk together eggs, sour cream, and salsa; pour over layered ingredients.
- Bake uncovered for 30-40 minutes or until set.
- Prepare queso sauce by microwaving Velveeta cubes with milk and salsa until smooth.
- Drizzle queso over the baked casserole before serving.
Nutrition
- Serving Size: 1 slice (approximately 170g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 250mg
Find it online: https://recipesamanda.com/eggs-ole-mexican-breakfast-casserole/