This easy Green Chile Egg Casserole is made with sausage, tortillas, eggs, and cheese It can be made ahead and refrigerated overnight, which makes your breakfast or brunch stress-free!
Cook sausage in a saucepan over medium heat. Use a spoon to break the sausage into crumbles and cook 4-5 minutes, until no longer pink.
1 pound hot bulk sausage
Spray a 9x9 or 9x13 pan with nonstick spray.Spread half of the chiles onto the bottom of the baking dish.Sprinkle half of the tortilla strips over the chiles.Add half of the sausage on top of the tortilla strips.Top with half of the cheese.Repeat layers.
16 ounces diced green chiles, 16 ounces shredded Monterey Jack cheese
Whisk the milk and eggs together in a large bowl, until they are well beaten. Add in the spices and mix well. Pour the egg mixture evenly over the top of the layered ingredients. Cover and refrigerate overnight.
8 eggs, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika
When ready to bake, preheat the oven to 350°F (177°C).For a 9x13 pan, bake 50-60 minutes.For a 9x9 pan, bake 70-80 minutes.Remove from the oven once the middle is fully set. Let stand for 10 minutes before serving. Serve with desired toppings.
Use mild green chiles for a flavorful casserole that is not spicy. If you want some heat then use green chiles labeled "hot."Storage: Cover tightly and refrigerate for up to 3 days.Reheating Instructions:To reheat in the oven: Cover your dish with foil, and reheat at 350 for up to 15-30 minutes. (The exact time will depend on how much you are reheating.) To reheat on the stove: Melt a tablespoon of butter in a pan over medium heat. Place the casserole in the pan and cover it with a lid. Cook until heated through. To reheat in the microwave: It is recommended to microwave in individual portions. Place on a microwave-safe plate and cover with plastic wrap. Reheat 1 minute at a time, until heated through.If you are looking for this recipe to be gluten-free, please check the label of your corn tortillas and other ingredients. To be truly considered gluten-free they should not be made in a factory that also makes wheat products.