Mexican Breakfast Bake
Simple ingredients magically create this make-ahead scrumptious easy breakfast casserole recipe and fulfilled everyone’s expectations in my house.
Servings
10servings
Servings
10servings
Ingredients
  • 1(4-ounce) can green chilies
  • 8ounces ground breakfast turkey sausage
  • 1 onionchopped
  • 1 red, green, or yellow bell peppercored and chopped
  • 1teaspoon garlicminced
  • 1tablespoon chili powder
  • 5 eggs
  • 4 egg whites
  • 2cups fat-free half-and-half
  • 1/2cup green onionschopped
  • 1 1/2cups reduced-fat shredded Mexican blend cheese
  • 58-inch 98% fat-free flour tortillascut into quarters
Instructions
  1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.

  2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper and cook until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat and cool.

  3. In large bowl, whisk together eggs, egg whites, and half-and-half; and in another bowl, combine green onion and cheese.

  4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.

  5. Preheat oven 350°F. If using glass baking dish, place in cold oven.  Bake 50-60 minutes or until bubbly and golden brown or knife inserted into custard comes out clean.
Recipe Notes

Per Serving: Calories 262 Calories from fat 28% Fat 7g Saturated Fat 3g Cholesterol 129mg Sodium 578mg Carbohydrate 23g Dietary Fiber 2g Sugars 5g Protein 18g Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat