Best Southwest Tortilla Breakfast Casserole

I used to think breakfast casseroles were just for Christmas morning or when you had overnight guests. You know, one of those dishes you only made for special occasions when you needed to feed a crowd. Then I realized I was making weekday mornings way harder than they needed to be.

This Southwest tortilla breakfast casserole changed my Tuesday mornings. You can throw it together the night before, pop it in the oven while you’re getting ready, and actually sit down to eat a hot breakfast with your family. The corn tortillas give it this texture that’s kind of like chilaquiles met a breakfast burrito, if that makes sense. And the best part? My kids will actually eat it without complaining, which is honestly a miracle in itself.

What Kind of Breakfast Sausage Should I Use?

You’ve got plenty of options when it comes to breakfast sausage for this casserole. Regular pork breakfast sausage is the classic choice and works great, but turkey or chicken sausage are solid alternatives if you’re looking for something a bit lighter. You can go with either links or ground sausage – if you’re using links, just remove the casings and crumble the meat as it cooks. Some breakfast sausages come pre-seasoned with sage or maple flavoring, which can add an extra layer of flavor to your casserole, but plain sausage works just fine too since you’ve got plenty of spices in the mix already.

Options for Substitutions

This breakfast casserole is super forgiving and works well with several swaps:

• Breakfast sausage: You can easily swap this with ground turkey, chorizo, or even crumbled bacon. For a vegetarian version, try black beans or a plant-based sausage – just make sure to season it well.
• Corn tortillas: Flour tortillas work just fine here, or you can use stale bread cubes if you’re out of tortillas. Cut them into similar-sized pieces so they soak up the egg mixture evenly.
• Monterey jack cheese: Cheddar, pepper jack, or a Mexican blend all melt nicely in this casserole. Pick whatever cheese your family enjoys most.
• Red pepper: Green, yellow, or orange bell peppers all work the same way. You could also use poblano peppers for a bit more kick.
• Milk: Half-and-half, heavy cream, or even unsweetened almond milk can replace regular milk. Just keep in mind that cream will make it richer, while almond milk keeps it lighter.
• Green chile: If you can’t find canned green chile, use diced jalapeños or leave it out if you prefer less heat. Fresh roasted poblanos are another great option.

Watch Out for These Mistakes While Baking

The biggest mistake with breakfast casseroles is not draining the sausage properly after browning, which leaves your dish sitting in a pool of grease and makes the tortillas soggy instead of tender.

Another common error is pouring the egg mixture over cold ingredients straight from the fridge – let your cooked sausage and veggies cool to room temperature first so the eggs don’t start cooking unevenly on contact.

To keep your tortillas from getting tough and chewy, make sure they overlap slightly and are fully covered by the egg mixture, and if they start browning too quickly on top, tent the casserole with foil for the first half of baking.

Finally, resist the urge to cut into it right away – letting the casserole rest for 10 minutes after baking helps everything set up properly so your slices hold together instead of falling apart on the plate.

What to Serve With Southwest Tortilla Breakfast Casserole?

This casserole is pretty hearty on its own, but I love serving it with a dollop of sour cream and some fresh salsa on the side for extra flavor. A simple side of black beans or refried beans makes it feel like a complete breakfast spread, and you can even add some sliced avocado or guacamole if you’re feeling fancy. For something lighter, a quick fruit salad with melon and berries balances out all those savory flavors nicely. If you’re feeding a crowd for brunch, consider putting out some hot sauce, cilantro, and lime wedges so everyone can customize their plate.

Storage Instructions

Store: This breakfast casserole is perfect for meal prep! Once it’s cooled down, cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. You can also cut it into individual portions and store them in separate containers for easy grab-and-go breakfasts throughout the week.

Freeze: You can freeze this casserole either whole or in individual portions. Wrap it well in plastic wrap and then in foil, or use freezer-safe containers. It’ll keep for up to 3 months, which is great when you want a hearty breakfast without any morning prep.

Reheat: To warm up your casserole, you can microwave individual portions for about 1-2 minutes, or reheat the whole thing in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 95-110 g
• Fat: 140-155 g
• Carbohydrates: 95-110 g

Ingredients

For the sausage mixture:

• salt to taste
• 1/2 onion (diced into 1/4-inch pieces)
• 4 oz green chile (roasted and chopped)
• black pepper to taste
• 1/2 red bell pepper (diced into 1/4-inch pieces)
• 1 lb breakfast sausage (browned and crumbled)
• 1 tbsp olive oil

For the egg custard:

• 1/2 cup milk (I use whole milk for extra creaminess)
• 6 large eggs (room temperature for best results)
• 1/2 tsp red pepper flakes
• 1 tsp paprika

For assembly:

• 4 oz Monterey Jack cheese (shredded)
• 6 small corn tortillas

For garnish:

• fresh chives (finely chopped for garnish)

Step 1: Prepare the Mise en Place and Preheat

• 1/2 onion
• 1/2 red bell pepper
• 4 oz green chile
• 4 oz Monterey Jack cheese
• 6 small corn tortillas
• fresh chives

Preheat your oven to 350°F.

While the oven heats, prepare all your ingredients: dice the onion and red bell pepper into uniform 1/4-inch pieces, chop the roasted green chiles, shred the Monterey Jack cheese, cut the corn tortillas into strips, and finely chop the fresh chives for garnish.

Having everything prepped and ready before you start cooking ensures the assembly process moves quickly and smoothly.

Step 2: Brown the Sausage and Build the Filling Base

• 1 tbsp olive oil
• 1 lb breakfast sausage
• 1/2 onion
• 1/2 red bell pepper
• 4 oz green chile
• salt to taste
• black pepper to taste

Heat the olive oil in a large skillet over medium-high heat.

Add the breakfast sausage and cook for 4-5 minutes, breaking it apart as it cooks until it’s completely browned and crumbled.

Add the diced onion and red bell pepper, cooking for another 1-2 minutes until the vegetables just begin to soften.

Season generously with salt and black pepper, then stir in the chopped green chiles.

Remove from heat and set aside—this flavorful filling is the foundation of your casserole.

Step 3: Prepare the Egg Custard

• 6 large eggs
• 1/2 cup milk
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• salt to taste

In a bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy.

This creates a silky custard that will bind everything together.

Add the paprika and red pepper flakes, whisking to incorporate the spices evenly throughout.

I like to season the egg mixture at this point with a small pinch of salt so the flavors are balanced throughout the casserole.

Step 4: Assemble the Casserole in Layers

• tortilla strips from Step 1
• sausage mixture from Step 2
• shredded cheese from Step 1
• egg custard from Step 3

Lightly oil or butter a 9×13-inch baking dish.

Start with a layer of tortilla strips on the bottom, then add a portion of the sausage mixture from Step 2, followed by a handful of shredded cheese.

Pour about one-third of the egg custard from Step 3 over this layer.

Repeat this layering process two more times (tortilla strips, sausage mixture, cheese, egg custard), then finish with a final layer of tortilla strips on top.

This creates even distribution of flavors and textures throughout the casserole.

Step 5: Bake and Rest the Casserole

Transfer the assembled casserole to the preheated 350°F oven and bake for 35 minutes, until the egg custard is set but still slightly jiggly in the very center when you gently shake the dish.

The top should be lightly golden.

Remove from the oven and let it rest for 5 minutes before serving—this allows the residual heat to finish cooking the center and makes it easier to cut clean portions.

Step 6: Garnish and Serve

• fresh chives

Sprinkle the fresh chopped chives over the warm casserole just before serving.

The bright, mild onion flavor of the chives provides a fresh counterpoint to the rich, spiced eggs and savory sausage filling.

Best Southwest Tortilla Breakfast Casserole

Delicious Best Southwest Tortilla Breakfast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 2150 kcal

Ingredients

  

For the sausage mixture:

• salt to taste
• 1/2 onion (diced into 1/4-inch pieces)
• 4 oz green chile (roasted and chopped)
• black pepper to taste
• 1/2 red bell pepper (diced into 1/4-inch pieces)
• 1 lb breakfast sausage (browned and crumbled)
• 1 tbsp olive oil

For the egg custard:

• 1/2 cup milk (I use whole milk for extra creaminess)
• 6 large eggs (room temperature for best results)
• 1/2 tsp red pepper flakes
• 1 tsp paprika

For assembly:

• 4 oz Monterey Jack cheese (shredded)
• 6 small corn tortillas

For garnish:

• fresh chives (finely chopped for garnish)

Instructions

 

• Preheat your oven to 350°F. While the oven heats, prepare all your ingredients: dice the onion and red bell pepper into uniform 1/4-inch pieces, chop the roasted green chiles, shred the Monterey Jack cheese, cut the corn tortillas into strips, and finely chop the fresh chives for garnish. Having everything prepped and ready before you start cooking ensures the assembly process moves quickly and smoothly.
• Heat the olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook for 4-5 minutes, breaking it apart as it cooks until it's completely browned and crumbled. Add the diced onion and red bell pepper, cooking for another 1-2 minutes until the vegetables just begin to soften. Season generously with salt and black pepper, then stir in the chopped green chiles. Remove from heat and set aside—this flavorful filling is the foundation of your casserole.
• In a bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy. This creates a silky custard that will bind everything together. Add the paprika and red pepper flakes, whisking to incorporate the spices evenly throughout. I like to season the egg mixture at this point with a small pinch of salt so the flavors are balanced throughout the casserole.
• Lightly oil or butter a 9x13-inch baking dish. Start with a layer of tortilla strips on the bottom, then add a portion of the sausage mixture from Step 2, followed by a handful of shredded cheese. Pour about one-third of the egg custard from Step 3 over this layer. Repeat this layering process two more times (tortilla strips, sausage mixture, cheese, egg custard), then finish with a final layer of tortilla strips on top. This creates even distribution of flavors and textures throughout the casserole.
• Transfer the assembled casserole to the preheated 350°F oven and bake for 35 minutes, until the egg custard is set but still slightly jiggly in the very center when you gently shake the dish. The top should be lightly golden. Remove from the oven and let it rest for 5 minutes before serving—this allows the residual heat to finish cooking the center and makes it easier to cut clean portions.
• Sprinkle the fresh chopped chives over the warm casserole just before serving. The bright, mild onion flavor of the chives provides a fresh counterpoint to the rich, spiced eggs and savory sausage filling.