How to make green chile sausage and egg casserole

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Some casseroles are just as perfect for breakfast as for dinner, and the recipe below is one of them. Filled with Southwestern flavor and just a hint of spice, it's a great way to start – or end – your day.
The casserole gets its inspiration from enchiladas, but to make things simpler, the tortillas are layered instead of rolled. The result is a bit like a Mexican lasagna. The key to making this casserole truly delicious is choosing a flavorful salsa verde, which will add tons of flair to the dish. Dress it up a bit with a dollop of sour cream and a sprinkling of freshly chopped cilantro.
Green Chile Sausage and Egg Casserole
25 minutes
30 minutes
55 minutes
1 pound sausage meat
1 medium poblano chile, medium dice
2 teaspoons vegetable oil
5 eggs, lightly beaten
9 6-inch corn tortillas
1 16-ounce jar salsa verde
2 cups shredded pepper jack cheese
salt and pepper, to taste
Preheat the oven to 350 degrees.
Cook the sausage in a frying pan, breaking it up with a wooden spatula, until browned. Pour off the excess fat, and set aside.
Add the chile to the pan, and cook until tender and slightly browned. Season with salt and pepper, and set aside.
Heat one of the teaspoons of oil in the pan, and add the eggs. Season with salt and pepper, and cook, as for scrambled eggs. When still slightly underdone, remove and set aside with the pepper and the sausage. Toss these ingredients together.
Grease a casserole dish with the remaining oil, and place a layer of three corn tortillas in the bottom. Top with one third of the sausage, mixture, one third of the salsa verde, and one third of the cheese. Top with three more tortillas, and continue, finishing with a layer of cheese.
Bake the casserole for 30 minutes, until bubbly and browned. Allow to cool 15 minutes before slicing and serving.
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