For those of you like me who cannot wait until dinner to have Mexican food, the enchilada breakfast casserole is here to save us! Layers of tortillas, cheese and eggs are perfectly seasoned with Mexican spices to make this casserole one of the best breakfasts you can make. The breakfast sausage in the dish will fill you up until lunch time and because it is so easy to make, you can have this meal all the time! Make a big pan for when you have guests or just make it for yourself (leftovers will stay pretty fresh in the fridge), this recipe is a keeper.

Ingredients:

½ pound pork breakfast sausage, cooked and chopped

½ red, green and yellow bell pepper, sliced, and sautéed

⅓ Onion, chopped and sautéed

8 Eggs

2 tablespoons of milk

2 tablespoons Old El Paso taco seasoning

a pinch of salt and pepper

¾ cup of medium cheddar cheese, grated, and divided

3 whole wheat tortillas

Salsa

 

Instructions:

Heat the oven to 400 degrees and spray an 8×8 inch baking dish.

Whisk together the eggs, milk, taco seasoning, salt and pepper. Add the peppers, sausage, onion and ⅓ cup of cheese. Stir everything together and set aside.

Spoon a little salsa on the bottom. Place one tortilla in the baking dish and top with ¾ cup of the egg mixture. Repeat with remaining layers ending with the remaining egg mixture and cheese.

Bake at 400 degrees for 45-60 minutes, remove from the oven and serve with salsa.

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Quick tip: Try using green enchilada sauce instead of regular salsa.

Recipe and image courtesy of Oh Sweet Basil.