Delicious, hearty, and filling, this breakfast casserole can feed a small crowd or can feed you for the whole week. It’s easy to throw together and only takes 20-25 minutes to bake.
Mike and I absolutely adore this breakfast casserole. I always make this at least twice a year- once on Christmas morning and again when we go on our annual Lake Erie weekend getaway. But lately, I’ve been making it to feed us through the week. I eat it for breakfast and Mike eats it for lunch.
It’s so easy to make and then you just slice and reheat and you have a filling meal in no time. It usually lasts us 4 days. But sometimes Mikey gets excited and I catch him slicing up an extra piece and then he only gets 3 days. Or I have to hide it from him in our basement refrigerator and dole him out a piece for his lunch and then hide it again. It’s just so good, I almost can’t blame him.
Ingredients for breakfast casserole
Eggs
Sausage- I like turkey sausage. You can use pork sausage.
Green pepper- I actually found a fajita mix at my local grocery store that has a 10 oz packaged fresh fajita mix of sliced green and red peppers and onion that I chop into pieces. It saves a lot of time but cost wise is a little pricey.
Red pepper
Onion
Shredded cheese- I use a mexican blend or sometimes a colby jack. You can uses whatever you like.
2 tortilla shells- Here I used a low carb spinach herb tortilla. I have also used regular flour tortillas and gluten free almond flour tortillas. Any variety seems to work just fine.
Recipe
For this casserole, you pre cook all of the ingredients separately and then layer them into a baking dish.
This recipe is adapted from Pinch of Yum. The recipe was an instagram video only post and I can’t find it on their website (or their instagram anymore.)
Scramble your eggs, crumble and brown your sausage, and chop and saute your peppers and onion.
Layer into your baking dish- !/2 of the sausage, 1/2 of the eggs, 1 cup of cheese, and 1/2 of the veggies.
Next, cut your tortilla into strips and layer them slightly overlapping in the middle of the casserole.
Lastly, keep adding more layers and finish with the cheese. Then all you have to do is bake it. Subsequently, when I take this on vacation, I don’t bake it until we are ready to eat it. I assemble it the day before and I just put a lid (or cover it) and keep it in the refrigerator.
So colorful and all that melty cheesy goodness!
Breakfast casserole
Ingredients
- 12 eggs, scrambled
- 1 pound turkey sausage, crumbled and cooked or sausage of choice
- 3 cups shredded mexican cheese blend or cheese of your choice
- 1/2 green pepper, chopped and sauteed
- 1/2 red pepper, chopped and sauteed
- 1/2 onion, chopped and sauteed
- 2 tortilla shells, cut into strips
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.2. Place 1/2 of the crumbled cooked sausage on the bottom of the dish. Add 1/2 of the scrambled eggs. Top with 1 cup shredded cheese. Next add 1/2 of the chopped sauteed peppers and onion. 3. Place tortilla strips over the top of the mixture letting the strips slightly overlap4. Add remaining sausage and scrambled eggs.5. Add 1 cup shredded cheese6. Then layer remaining veggie mixture7. Top the whole thing with 1 cup of cheese8. Bake 20 -25 minutesLet cool slightly before serving. Keep covered in refrigerator 3-4 days. Can be prepared a day in advance. Just assemble the casserole but do not bake and keep covered in refrigerator. When ready to eat, just bake and serve.
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