Everyone loves this South Western Breakfast Casserole!
Everyone loves this South Western Breakfast Casserole! This gluten-free, full flavored, delicious casserole is as fast and easy to make as it is good looking! Actually, a great meal for any time of the day. It also makes a delightful serve to guests for brunch or a delicious choice to take to a buffet.
It has always been gluten-free because it uses corn tortillas because instead of using Bisquick or that kind of base. It’s sort of a cross between a Mexican lasagna and a baked omelet. With that combination, the browned sausage and seasonings, you get a sort of dish you will LOVE to serve!
The original full recipe came from “Keeping Up Cookbook” by Grace Ivory Rock and Amy Henricksen Foulger, but sadly, it’s now out of print.
I adapted the recipe or fewer servings, by HALVING the ingredients, which in my pretty red, 1 (7 x 11-inch) baking dish perfectly. For another size choice, use 1 (8 x 8-inch) baking dish.
DOUBLE the recipe below to make 12 servings, same as the original recipe.
South Western Breakfast Casserole
Adapted from "Keeping Up Cookbook"
- Cooking spray
- 1/2 lb mild Italian bulk sausage or breakfast sausage cooked and drained
- 1 4-oz can green chilies diced or (8-oz) jar Tomatillo Salsa, homemade
- 1/2 10-ct pkg corn tortillas cut into 1/2-inch strips
- 8- oz 2 cups Colby Jack cheese shredded
- 1/2 cup milk 1 or 2%
- 4 lg eggs
- 1/2 tsp salt scant
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1 lg ripe tomatoes sliced
- Sour cream
- Fresh cilantro
Preheat oven to 350°F.
Spray either a 7 x 11-inch rectangle baking dish (shown) or an 8 x 8-inch square baking dish with cooking spray. Note: May double recipe to Make: 12 servings, 9 x 13-inch baking dish. Reserve.
Cook Sausage: (see Freezing Tip)
Spray a medium-sized skillet with cooking spray. Over MED-HIGH heat to lightly brown and break up the sausage. Drain off all the excess fat.
In the reserved baking dish, layer 1/2 the green chilies or tomatillo salsa, and 1/3 tortilla pieces, 1/2 the cooked sausage, topping with 1/3 of the shredded cheese. Repeat. Top with the remaining 1/3 of tortilla pieces and final 1/3 of the shredded cheese.
In a bowl, whisk together the eggs, and milk with the seasonings. Pour the egg mixture over the layers in the baking dish. Arrange the tomato slices over top. At this point, the casserole can be covered with plastic wrap, refrigerate overnight and bake the next morning, if desired. One hour and 15 minutes before serving, set the dish on the counter at room temperature for 30 minutes. Bake for 45 minutes or until center is set and the edges are brown. Serve with salsa, sour cream; garnish with some fresh cilantro.
Brown a full 16-oz pkg of sausage. USE HALF NOW for the recipe, and then FREEZE HALF for the next time (or for another quick use). Sprinkle the latter half onto a baking sheet; flash freeze until solid. Once frozen, transfer sausage bits to a zip-type freezer bag for long-term storage, use within 3 months. The next time you wish to assemble this recipe you need not defrost the sausage, if desired, simply layer the casserole as directed.