Mexican Tortilla Breakfast Casserole

Mexican Tortilla Breakfast Casserole

"This dish takes the traditional casserole and adds elements of Mexican cuisine and your favorite breakfast ingredients. Onion, bell pepper, garlic, green chilies and cilantro add bold, authentic flavors to the dish. For a tasty bonus, crushed tortillas are used to give this recipe a fun and playful texture. Together with eggs and Johnsonville Hot & Spicy Breakfast Sausage Links you've got a winning combination that'll take the boredom out of breakfast."
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1 h 25 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook sausages according to package directions; cut into 1/4-inch slices; set aside. In a skillet, saute onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. In a bowl, combine cheeses, green onion and cilantro.
  2. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips.
  3. Bake, uncovered, at 350 degrees F for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.


Read all reviews 18
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So, definitely 5 stars. The flavor was perfect for a true Mexican breakfast. So perfect in fact, that no one added salsa. I made a few alterations -- used 1.5 cans dried green chiles instead ...

I halved this recipe and served it for dinner with a little sour cream on the side. We thought it was very tasty, and I'd definitely make it again. I used a whole 7 oz can of diced green chile...

This comes together really well, & even cut in half! (There's only 3 of us). However!!! You MUST give it plenty of time to "set up" matter how much your mouth begs to just dip in!!...

This reminds me of something I ate for breakfast in Mexico. While I don't think it is too much work I can't see my family eating it for breakfast, mid day brunch or dinner is more likely. We h...

This is a great recipe. I couldn't find a Johnsonville turkey breakfast sausage so used another brand of turkey breakfast sausage and it was great!

This came out great. I did omit the chiles due to an allergy. It did need a little extra cook time but that may be because of the pan I used. The sausage was a standout in this recipe.

We enjoyed this recipe made with Johnsonville breakfast sausage. Like other cooks, I halved the recipe as it's just the two of us, however, unlike others that found it too loose, we found that m...

This recipe was really good! I halved the recipe because there's only 3 of us here. There is a lot of prep work and it's not easy to just throw together, but it was worth it in the end. Even my ...

Made again and again. Used chicken this time and red sweet peppers as I had no green Chilis. Added paprika and used heavy whipping cream as I ran out of milk. Rich but amazing.