Salsa Verde Breakfast Casserole

Salsa Verde Breakfast Casserole

Miz Helen's Kitchen

8 Servings


1 pound breakfast sausage

1 green bell pepper, chopped

1 small onion, chopped

1 medium jalapeno pepper, seeded, chopped

10 eggs

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 cup green onions with tops, chopped

1/2 cup fresh cilantro, chopped

Spray Cooking Oil

12 (6 inch) corn tortillas

2 cups Monterey Jack and Cheddar Mix, shredded

2 cups Salsa Verde


Cook the sausage, bell pepper and onion in a skillet until the sausage is cooked and the onions are clear, then add the jalapeno.

Pour the sausage and vegetables into a mixing bowl and set aside.

In a large pouring pitcher, beat the eggs until well beaten.

Add the salt, pepper, and cumin to the eggs.

Melt the butter in the sausage skillet and then scramble the eggs.

Pour the scrambled eggs into the mixing bowl with the cooked sausage.

Pour the green onions and cilantro into  the mixing bowl.

Stir all the ingredients together.

Spray the bottom of a 9X13  baking dish with a cooking oil.

Place 6 of the corn tortillas in the bottom of the baking dish.

Spoon 1/2 of the egg and sausage mixture on top of the tortillas.

Add 2/3 cup of Salsa Verde to the top of the mixture, then sprinkle 1/2 cup of the cheese.

Next lay down the remaining 6 tortillas on top of the mixture, then the egg and sausage mixture, then the remainder of the Salsa Verde, then the remainder of the  cheese.

Bake in a 350 degree oven for 30 to 40 minutes.

Remove from the oven and let cool for 10 to 15 minutes before slicing.

Garnish with chopped green onions and cilantro.