Everyone loves my simple recipes and this is also one of my favorite breakfast easy college recipes. This overnight Mexican Breakfast Casserole sensation with bright colors and flavors will wake up those morning taste-buds! This is the best of make-ahead brunch recipes because you make it the night before, refrigerate and pop in the oven the next day.
| Servings 8 (1 cup) servings |
Ingredients
- 8 ounces ground breakfast turkey sausage
- 1 onion chopped
- 1 red, green, or yellow bell pepper cored and chopped
- 2 cups baby spinach
- 1 teaspoon minced garlic
- 1 (4-ounce) can green chilies
- 4 eggs
- 6 egg whites
- 2 cups fat-free half-and-half
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups reduced-fat shredded Mexican blend cheese
- 5 8-inch 98% fat-free flour tortillas cut into quarters
- 1/2 cup chopped green onion
Ingredients
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Instructions
- Coat 13x9x2-inch baking dish with nonstick cooking spray.
- In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add spinach, garlic and green chilies; cooking until spinach wilts, about 2 minutes.
- In large bowl, whisk together eggs, egg whites, half-and-half, chili powder, cumin and cheese.
- Spoon one-third of sausage mixture in baking dish. Top with one-third tortilla quarters and one-third cheese and green onions. Repeat layers, ending with green onion. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
- Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly, golden brown and knife inserted into custard comes out clean.
Nutritional Info
Per Serving: Calories 390, Calories from Fat 35%, Fat 12g, Saturated Fat 4g, Cholesterol 151mg, Sodium 751mg, Carbohydrates 29g, Dietary Fiber 3g, Total Sugars 7g, Protein 23g, Dietary Exchanges: 1 starch, 1/2 fat free milk, 1 vegetable
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