Name: Tortilla Breakfast Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 pound pork breakfast sausage; 4 ounces chopped green chiles; 1/2 cup chopped onion; 1/2 cup chopped bell pepper; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 12 large eggs; 3/4 cup milk; 2 cups shredded pepper jack cheese; 6 corn tortillas; 1/4 cup chopped fresh cilantro

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This tortilla breakfast casserole, made with sausage and green chiles, is a great dish to serve up to a crowd. It’s ideal for the holidays, or for meal prepping a week of breakfasts.

Baked casserole with a slice on a plate, accompanied by a fork. Salsa and sour cream in bowls are nearby. Parsley is placed at the bottom right corner.

This recipe has been retested and updated since first publishing February 2015.

The weeks are moving faster and faster these days. I’m not blaming it on getting older (because I’m not that old, thank you very much) but on the ever-growing list of things we have going on. Work projects, house projects, homework, actually eating together as a family… it all adds up so that by the time we hit Friday we collapse on the sofa, look at each other, and ask, What happened?

What I’m saying is, we need a good breakfast to pull us through the day.

I’ve found that breakfast casseroles are the best way to ensure everyone has something good in their bellies. They’re big enough for everyone in the family to enjoy, reheat quickly, and are full of protein to give a good start to the day.

This breakfast casserole recipe has all our favorite breakfast taco flavors: peppers, tortillas, cheese, and sausage. Top with sour cream or salsa and you’ve got a satisfying breakfast or brunch!

Ingredients for tortilla breakfast casserole

Full list of ingredients including quantities is located in the recipe card.

Ingredients laid out on a surface: sausage, bell pepper, tortillas, pepper jack cheese, green chiles, eggs, milk, onion, and cilantro.

You’ll need:

Breakfast sausage – You’ll want bulk sausage here, or you’ll have to remove it from the casing. Choose mild or hot depending on your tastes.
Chopped green chiles – Again, mild or hot!
Onion
Bell Pepper – Green or red bell pepper are both great.
Eggs
Milk – 2% works just fine
Shredded pepper jack cheese
Corn tortillas
Cilantro

A baked casserole with a serving spatula, featuring visible ingredients like ground meat, cheese, and vegetables. Nearby are a jalapeño, cilantro, and bowls of salsa and sour cream.

How to make this recipe

Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray or a bit of olive oil.

Brown the sausage in a skillet over medium heat. Add the chiles, onion, bell pepper, salt, and pepper. Continue cooking until the onion and bell pepper are softened but not browned. Remove from the heat and let cool slightly.

A skillet with browned ground beef, chopped green peppers, and onions. Next to it are bowls of shredded cheese and chopped herbs.

A white bowl with beaten eggs and a whisk, surrounded by grated cheese and chopped herbs in small bowls on a gray surface.

In a large mixing bowl, whisk together the eggs and milk until lightly frothy.

Cut the tortillas into small pieces, no bigger than 2 inches. Add the tortilla pieces, shredded cheese, cilantro, and cooled meat mixture to the eggs and stir to mix.

A bowl of soup with pieces of meat, noodles, and green onions, accompanied by a silver spoon. A striped cloth is partially visible on the side.

Rectangular baking dish filled with uncooked breakfast casserole, featuring eggs, sausage, and cheese, on a textured gray surface.

Pour into the greased baking dish. Use a spatula to make sure the ingredients are evenly distributed.

Bake for 30 to 40 minutes, until the eggs are set and the edges are lightly browned.

A baked casserole with eggs, sausage, cheese, and vegetables in a white rectangular dish. A spatula and parsley are on the side.

Recipe tips

Breakfast casseroles are great because they are easy to customize. I love chorizo and it would be great in place of the breakfast sausage.

If you’re looking for a vegetarian swap, diced cooked potatoes or shredded hashbrowns are good in place of the sausage.

In place of pepper jack cheese, you can swap in sharp cheddar cheese, Monterey jack, or mozzarella cheese.

I do not recommend swapping the corn tortillas for flour. Flour tortillas do not hold up well in casseroles. Make sure you use soft corn tortillas, not tostadas or hard shells!

You can also add extra seasoning to this casserole with your favorite taco seasoning, garlic powder, cumin, or paprika. I don’t recommend adding salsa to the casserole before baking as the added liquid can affect the baking and final texture.

While I make mine in a big pan, you can make them in muffin tins for individual portions, making them great for taking to work or school. If you use a muffin pan, make sure to reduce the baking time to about 20 minutes.

Baked casserole with a cut slice on a white plate, accompanied by salsa and sour cream in small bowls. A sprig of cilantro is placed nearby.

This breakfast casserole is a great savory brunch addition to chocolate cinnamon rolls or overnight french toast casserole. It’s a meal that will warm you up and fuel the day!

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