Description
A hearty and delicious Breakfast Enchilada Casserole combining fluffy scrambled eggs with savory sausage, crispy bacon, tater tots, and layers of corn tortillas, all smothered in green chile enchilada sauce and melted Cheddar Jack cheese. Perfect for a crowd-pleasing brunch or make-ahead breakfast.
Ingredients
Scale
Egg Mixture
- 9 eggs
- ½ cup milk
- ½ teaspoon salt
- 1 cup salsa
Sauce
- 1 (15-ounce) can green chile enchilada sauce
- ½ cup sour cream
Casserole Layers
- 12-16 corn tortillas
- 2 dozen tater tots, baked
- 8 ounces sausage, cooked, drained, and crumbled
- 6 slices bacon, cooked, drained, and crumbled (reserve 1-2 tablespoons for topping)
- 2 ½ cups shredded Cheddar Jack cheese
Garnish
- 1 tablespoon sliced chives
Instructions
- Prepare Eggs: In a bowl, whisk together the eggs, milk, and salt until fully combined. In a buttered skillet over medium heat, cook the eggs, stirring often to scramble, until they are cooked through but not browned. Stir in 1 cup of salsa, then set aside.
- Make Sauce Mixture: In a separate bowl, stir together the green chile enchilada sauce and sour cream until well blended. Set aside.
- Assemble Casserole Layers: In an 11×17 or 9×13-inch baking dish, pour a thin layer of the enchilada and sour cream sauce to coat the bottom. Lay down a single layer of tortillas, tearing them to fit as necessary. Spoon one-third of the egg mixture evenly over the tortillas, then add one-third of the crumbled bacon and sausage. Distribute 8 baked tater tots on top, then sprinkle with one-third of the shredded cheese and drizzle one-third of the remaining enchilada sauce. Repeat this layering two more times, finishing with a final layer of tortillas, sauce, and cheese.
- Add Bacon Topping: Sprinkle the reserved crumbled bacon over the top layer of cheese for added texture and flavor.
- Prepare for Baking: Cover the baking dish with nonstick foil. If nonstick foil is not available, secure regular foil with several toothpicks inserted into the casserole to prevent the foil from touching the cheese, which helps avoid sticking. The casserole can be refrigerated for up to 2 days or frozen for up to 1 month before baking.
- Bake Casserole: Preheat the oven to 350°F (175°C). Bake the covered casserole for 40 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Serve: Allow the casserole to cool slightly before slicing and serving. Garnish with sliced chives for a fresh, colorful finish.
Notes
- For best results, use fresh corn tortillas and warm them slightly to make them more pliable for layering.
- The casserole can be prepared ahead of time and stored refrigerated or frozen, making it perfect for busy mornings or entertaining.
- You can customize the protein by substituting or adding diced cooked ham, chorizo, or vegetarian sausage alternatives.
- Leftover casserole keeps well refrigerated for 3-4 days and reheats nicely in the oven or microwave.
- If you prefer a spicier dish, add jalapeños or a spicier salsa to the egg mixture or enchilada sauce.
