This easy breakfast casserole is made with sausage, tortillas, eggs, and green chile. It refrigerates 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.
Cut corn tortillas into strips.
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 tortilla strips.Top with half of the cheese.
Repeat layers.
Beat milk and eggs together in a large bowl, until 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.
When ready to bake, preheat oven to 350 degrees.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 avocado, sour cream, and salsa.
Notes
If you are looking for this recipe to be gluten-free, please check the label of your corn tortillas. To be truly considered gluten-free they should not be made in a factory that also makes wheat products.